I was a little worried that 2 cups of Cheddar cheese was a lot for this one size bread, but it wasn’t. I always use fresh buttermilk when milk is called for in a recipe. I wasn’t worried about the addition of mayonnaise because I know it adds moistness to the bread. I added minced green onions. The batter was wet, slightly sticky and very thick, but came together well. I used a 9x13 pan instead of a round pan because I really wanted a loaf shape. The bread baked up beautifully in 35 minutes producing a light golden color and releasing a cheese-y aroma! The smell of the bread was amazing but tasted even better! It was moist, flavorful and fresh tasting. The cheese turned out to be the perfect amount and I loved all the fresh green onions throughout the bread! This bread kind of reminds me of a cheddar bay biscuit. It has a nice golden cheesy crust with specks of green onions which made for a pretty bread especially when sliced (See my picture in the photo gallery). The crust is slightly crisp with cheddar cheese baked right on top. The inside is soft and flavored. This bread was easy to make, cheesy and wonderful. I wouldn’t change a thing about this recipe except maybe increase the salt just a tad bit to a total of ½ tsp. I served this bread with, “Cheesy Chicken Broccoli Casserole,” from my personal recipe. These two matched up perfectly for tonight's meal. Thou I am sure this cheesy bread would pair well with any casserole, soup, chowder, stew or chili.
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I was a little worried that 2 cups of Cheddar cheese was a lot for this one size bread, but it...