Recipe by Janelle D.
"Use this loaf for breakfast, an addition to any meal, or just as a snack!"
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1 1/2 cups
shredded Cheddar cheese
1 1/2 cups
This is really good - I was expecting it to come out like a biscuit but it was perfect. The only thing I might adjust next time would be to add a little parmesan or asiago, maybe romano and exchange garlic salt for the regular salt to give it a little savory kick. But it's great just as it is and it couldn't be easier.
Made this recipe per directions. Baked it for over 45 min. and it came out undercooked and very chewy. Might be a good recipe for biscuits but not for a loaf.
Perfect for sandwiches.
Made it exactly as the recipe calls for and it was a moist, delicious bread with common ingredients. My picky husband and child loved it fresh from the oven.
Thought it was a heavy bread without much taste. I won't make again unless it tastes better toasted.
I did not have beer to make my usual beer bread, and we were having an Italian dinner... Must have bread! I went searching and found this recipe. I found the dough to be pretty dry, so I added a little extra milk and butter. I increased the amount of cheese, as well. The results were AMAZING!! The bread is very hearty. Next time, I would like to try putting herbs in it.
Have had this recipe for years and make it at least twice a week. Must say I changed the milk to buttermilk as well as added a scant 1/4 tsp. of baking soda to the dry ingredients to accommodate the buttermilk, as we prefer quick breads made with buttermilk rather than milk.
I also add a good handful of chopped chives every now and then when available in my garden.
This bread was great!! So good with sausage for breakfast, the only changes was I used 2cups of mild cheddar, 1/2 cup of mix white cheeses, and added dry herbs for some flavor. Was amazing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 81
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