I saw this recipe a while back and saved it. It’s a pantry staple recipe that uses items you might have on hand to produce an interesting take on bread. It makes two pans of bread, so I treated it as batch cooking and now have one tucked away in the freezer for dinner in the future.
It pairs well with a chowder or soup for a quick dinner.
Jiffy Corn Muffin mix is an affordable mix, often for under $1, and is sold at most grocery stores and Walmart.
Muffin Mix Buffet Bread
Ingredients:
- 1 8½-ounce corn muffin mix
- 2 pkg active dry yeast (4½ tsp)
- ¾ cup warm water (105-115°)
- 4 cups all-purpose flour
- 1 10¾-ounces can of condensed cheddar cheese soup
- ½ cup melted butter, divided
Directions:
Oil two glass 8″x 8″ pans. Preheat a heating pad to high.
Set aside 2 Tablespoons of the dry corn muffin mix in a small bowl.
In a large mixing bowl, add the yeast and water. Whisk till dissolved.
Add ¼ cup of the melted butter, the cheese soup, the remaining corn muffin mix, and 2 cups of flour. Stir until well mixed.
Stir in the remaining flour, then knock out onto a lightly floured work surface.
Knead until the dough is smooth and not sticky, adding flour as needed.
Return to the mixing bowl, cover it, and let it sit on the heating pad for 15 minutes.
Divide the dough in half.
Press each half into a prepared pan. Score with 8 rows, and then cut into the dough.
Drizzle the remaining ¼ cup butter over the tops, then sprinkle the reserved dry corn mix on top.
Cover and let rise on the heating pad for 15 minutes.
Meanwhile, preheat oven to 375°.
Bake for 25 minutes or until golden brown.
Let cool on a rack. To store the second pan, once cool pop out gently with a thin spatula. Wrap in plastic wrap twice, then in a gallon freezer bag.
Makes two pans of bread.
~Sarah