GOLDEN GATE SNACK BREAD

This recipe is from the 1966 Pillsbury Bake Off. This bread won a $25,000 prize and that was a lot of money in 1966, the year I got married.

3 1/2

cups Pillsbury BEST® All Purpose or Unbleached Flour

2

tablespoons sugar

2

pkg. active dry yeast

1

cup water 

2

tablespoons margarine or butter

1

(8-oz.) jar pasteurized process cheese spread

1 tsp

Buttery Onion Filling:

1/4 cup margarine or butter, softened

3

tablespoons dry onion soup mix

• Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar and yeast; blend well.
• In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining 2 cups flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 30 minutes.
• In small bowl, combine 1/4 cup margarine and onion soup mix; blend well. Set aside.

Heat oven to 350°F. Grease cookie sheet. Punch down dough. On floured surface, roll out dough to a 20x14-inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14-inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, about 20 minutes.

Bake at 350°F. for 15 to 25 minutes or until golden brown.

Note: The original 1966 recipe called for 1 teaspoon of salt in the bread ingredients. Over the years, probably due to health consciences reason the salt was eliminated.

Yield: 2 loaves