CHEDDAR HERB SNACK BREAD

CHEDDAR HERB SNACK BREAD 4 to 4 1/2 c. all-purpose flour 2 pkgs. active dry yeast 2 tsp. Italian herb seasoning 1 (8 oz.) pkg. shredded cheddar cheese 1 (4 oz.) can diced green chilies, drained 1 (2 oz.) jar sliced pimentos, drained 1 clove minced garlic 1 1/2 c. hot water 1 1/2 tsp. salt 2 eggs

In a large bowl, combine 2 cups flour, undissolved yeast, herb seasoning, salt and garlic. Stir hot water into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 1 cup cheese and enough additional flour to make soft dough. Cover; let rest 20 minutes. Stir dough. With back of large metal spoon or lightly oiled hands, spread dough in greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sprinkle with remaining cheese. Top with chilies and pimentos. Cover; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400 degrees for about 20 minutes or until golden brown. Serve warm. Cut into strips or squares.

TOPPING VARIATIONS: Replace chilies and pimentos with halved pimento-stuffed green olives or thinly sliced salami and sliced green onions or sliced marinated artichoke hearts (drained) and diced tomatoes.

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