Mushroom Soup Bread With Cheese

• 7 c. bread flour
• 1 pkg. dry yeast
• 1 3/4 tsp. salt
• 3 Tbsp. honey
• 2 (10 1/2 oz.) cans Weight Watchers cream of mushroom soup
• 1/4 c. water
• 1 c. Alpine Lace Free & Lean, fat-free cheese, shredded
• 2 Tbsp. dry onion flakes
• 2 tsp. Molly McButter

1. Preheat oven to 350u0b0.
2. In saucepan, combine honey, mushroom soup, water, salt and dry onion flakes.
3. Warm mixture slightly. In a large bowl, combine 3 1/2 cups of flour with yeast and mix. Gradually add soup mixture to flour and stir.
4. Add cheese and mix thoroughly for several minutes.
5. Gradually add almost all of the remaining flour (reserve about 1/2 cup).
6. Turn dough out on floured surface and knead; add remaining flour.
7. Knead dough for 2 to 3 minutes.
8. Place dough in large bowl sprayed with butter flavor nonstick cooking spray.
9. Cover and let rise until doubled (about 2 hours).

bread flour, yeast, salt, honey, cream of mushroom soup, water, alpine, onion, mcbutter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038458 (may not work)