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Nacho Cheese Batter Bread

Nacho Cheese Batter Bread




1 loaf, about 16 slices


3 hours 10 minutes


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  • 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
  • 1/4 cup warm tomato juice (100° to 110°F)
  • 1 cup sour cream
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon minced onion
  • 1 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons undrained, canned green chilies



  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 over-browning, cover with foil.


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