3/4 c. picante sauce
Evaporated milk
3 T. sugar
2 t. salt
1/2 t. garlic powder
1-1/2 c. grated cheese
3 T. margarine
1 T. yeast
1/4 c. water
5 c. flour
2 eggs

3/4 c. picante sauce 3 T. sugar 2 t. salt 1/2 t. garlic powder 1 -1/2 c. grated cheese 3 T. margarine 1 T. yeast 1/4 c. water 5 c. flour 2 eggs

Drain picante sauce, add to liquid enough evaporated milk to measure 1-1/2 c.
Combine liquid in saucepan with sugar, salt, garlic powder, grated cheese and margarine.
Stir and heat to 110 degrees (margarine and cheese need not melt completely).

In mixing bowl, dissolve yeast in warm water.
Add milk mixture and drained picante sauce; beat in 1-1/2 c. flour.
Add eggs, one at a time, beating well after each addition; gradually beat in remaining flour.
Cover and let rise in warm place until doubled, about 45 minutes.

Stir batter down and spook into generously-greased casserole pan or pans.
Cover and let rise in warm place until almost doubled.
Bake at 350 degrees for 45 to 55 minutes.
Let sit in pan 5 minutes before removing.