Muffin Mix Buffet Bread

The original recipe called for cream of vegetable soup that is no longer available. Updated and revised, this moist, batter bread is slightly sweet, perfect for a brunch accompaniment.

1 (8 1/2-oz.) pkg. corn muffin mix
2 pkg. active dry yeast
3/4 cup warm water
4 cups Pillsbury BEST® All Purpose, Unbleached or Self Rising Flour
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1/2 cup butter or margarine, melted

Grease two 8 or 9-inch square pans. Set aside 2 tablespoons of the dry muffin mix.

In large bowl, dissolve yeast in warm water (105 to 115F.). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.

Heat oven to 375F.

Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light.

Bake at 375F. for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm.

Maxine Bullock
Spring City, Tennessee
18th Bake-Off® Contest, 1967
Source: Pillsbury