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
Perfect for sandwiches.
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.
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 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.
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.
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.
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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