Nacho Cheese Batter Bread

An easy recipe from Fleishmann's Yeast.

• Ready In: 2 hrs 45 mins
• Yields: 1 loaf

Ingredients

• 1 (1/4ounce) envelope  Fleischmann's active dry yeast
• 1⁄4 cup  warm tomato juice (100 to 110 F)
• 1  cup sour cream
• 1  egg
• 2  tablespoons sugar
• 1  tablespoon  instant minced onion
• 1  teaspoon salt
• 2 1⁄4 cups all-purpose flour
• 1  cup  shredded sharp cheddar cheese
• 2  tablespoons  undrained canned green chilies

Directions

1. Dissolve yeast in tomato juice in a small bowl or measuring cup. Let stand 5 to 10 minutes to foam.
2. Combine sour cream, egg, sugar, onions, salt, yeast mixture and 1 cup flour in a large mixing bowl. Beat until smooth. Add remaining flour and beat until well combined; dough will be sticky. Stir in cheese and chilies.
3. Place dough in a greased 9 x 5-inch loaf pan. Cover and let rise in a warm, draft free place for 1 to 1-1/2 hours or until doubled.
4. Bake in a preheated 350°F oven for 40 to 45 minutes. Remove from pan; cool on wire rack. If bread is overbrowning, cover with foil.