Recipe: Tip Top Soup Bread

TIP TOP SOUP BREAD

"This is a great alternative to crackers. After baking, the bread is cut into fun shapes, such as circles, diamonds, stars and hearts."



1 1/4 to 1 1/2 cups all-purpose flour, divided use
1 cup whole wheat flour
3/4 cup grated cheddar cheese
1 tablespoon sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup milk
1/4 cup water

In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, Cheddar cheese, sugar, undissolved yeast, salt, and garlic powder.

Heat milk and 1/4 cup water until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Shape dough into a 5-inch ball; place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack.

Cut into different shapes such as squares, circles, and, diamonds. Use cookie cutters for other fun shapes like stars and hearts. Drop into soup sparingly.

Makes 1 loaf
Source: Fleishmann's Yeast