This cheese bread is awesome, not only because it tastes so wonderful, but also because it doesn’t need to rise and does not need to be kneaded and requires no yeast. How great is that?! Not only that, but it turns out really tender and flavorful. Take 15 minutes today to whip up this recipe and your family will appreciate it.
2 c. flour
1 c. milk
1 ½ c. shredded sharp cheddar cheese
¼ c. butter, chilled
2 lg. eggs
3 T. sugar
2 T. Parmesan cheese
1 T. + 1 tsp. baking powder
¾ tsp. salt
¼ tsp. garlic powder
Preheat your oven to 350 degrees. Grease a large loaf pan (8 ½” x 4”- 9”x 4”).
In a medium sized bowl, whisk together your flour, baking powder, garlic powder and salt. Cut in the butter. I use a cheese shredder to shred my butter but you can use a pastry cutter to incorporate pats of butter too. Now stir in your 2 kinds of cheese.
In another medium bowl, whisk together your eggs until they are blended and foamy. Stir in your milk and sugar. Stir in the wet ingredients in with the dry ingredients, just until moistened. Do not overmix. Pour into loaf pan and bake for about 45-50 minutes or until an inserted toothpick comes out clean.
Can be stored in an airtight container for up to 4 days.
Makes one loaf of cheese bread. If cut into 12 slices, each slice has about 20 grams of carbs.
Serve this bread with some butter and it will compliment any meal.
Instead of using sharp cheddar and Parmesan cheese, you can substitute your favorite cheese choices. I have tried it with Pepper Jack and Mozzarella cheese and we enjoy it that way too. We also like to put some sliced Jalapeños onto the top of the loaf before baking and/or sun dried tomatoes.
Slice the bread and use the slices to make a sandwich with extra zing. Or serve it with some pasta, a bowl of tomato soup or even dip a slice into some marinara sauce.
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