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Muffin Mix Buffet Bread


  • Recipe courtesy of Pillsbury®
  • 1 8 1/2-oz. pkg. corn muffin mix
  • 2 pkg. active dry yeast
  • 3/4 cup warm water
  • 4 cups Pillsbury BEST® All Purpose Unbleached or Self Rising Flour
  • 1 10 3/4-oz. can condensed Cheddar cheese soup
  • 1/2 cup butter or margarine melted


  • Grease two 8 or 9-inch square pans. Set aside 2 tablespoons of the dry muffin mix. In large bowl, dissolve yeast in warm water (105 to 115°F.). Lightly spoon flour into measuring cup; level off. Add remaining dry muffin mix, 2 cups of the flour, soup and 1/4 cup of the melted butter; mix just until dry ingredients are moistened. Gradually stir in remaining 2 cups flour to form a stiff dough. Knead on floured surface until smooth, about 1 minute. Cover; let rest 15 minutes.
  • Heat oven to 375°F. Divide dough in half; press each half into greased pan. Cut each into 8 strips. Drizzle remaining 1/4 cup melted butter over loaves; sprinkle with reserved muffin mix. Cover; let rise in warm place 12 to 15 minutes or until light.
  • Bake at 375°F. for 18 to 25 minutes or until golden brown. Immediately remove from pans. Break apart or cut with knife. Serve warm.