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Nepas OTBS #242
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Made a small loaf of cheesy bread.
Will post recipe later.
How to make Cheddar Cheese Quick Bread.
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried parsley (more if you like stronger)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, dried parsley, salt, and black pepper. Stir in the shredded cheddar cheese until combined.
3. In a separate bowl, whisk together the milk, egg, and melted butter.
4. Pour the milk mixture into the dry ingredients and stir just until a thick batter forms. Do not overmix.
5. Spread the batter evenly into the prepared loaf pan.
6. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, remove from pan and slice. Serve warm or at room temperature.
Notes:
- The dried parsley adds a nice herby flavor to complement the garlic and cheddar.
- For a softer crust, brush the top with melted butter after baking.
- Leftovers can be stored in an airtight container for 2-3 days at room temperature.
Will post recipe later.
How to make Cheddar Cheese Quick Bread.
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried parsley (more if you like stronger)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, dried parsley, salt, and black pepper. Stir in the shredded cheddar cheese until combined.
3. In a separate bowl, whisk together the milk, egg, and melted butter.
4. Pour the milk mixture into the dry ingredients and stir just until a thick batter forms. Do not overmix.
5. Spread the batter evenly into the prepared loaf pan.
6. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, remove from pan and slice. Serve warm or at room temperature.
Notes:
- The dried parsley adds a nice herby flavor to complement the garlic and cheddar.
- For a softer crust, brush the top with melted butter after baking.
- Leftovers can be stored in an airtight container for 2-3 days at room temperature.
I'd eat a loaf of that, lol probably in 1 sitting.
