Poppy Seed Cheese Bread Recipe

Poppy Seed Cheese Bread Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.—Marina Castle, North Hollywood, California

[X]

Rate Poppy Seed Cheese Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Poppy Seed Cheese Bread Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 16 Servings

20 45 65

Ingredients

1/2 cup shortening
1/2 cup sugar
3 eggs
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
1 cup 2% milk
1-1/4 cups shredded cheddar-Monterey Jack cheese
1/2 cup chopped sweet onion
1 tablespoon poppy seeds
1/8 teaspoon paprika

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, mustard and salt; add to creamed mixture alternately with milk. Fold in the cheese, onion and poppy seeds.
Transfer to a greased 9-in. x 5-in. loaf pan; sprinkle with paprika. Bake at 375° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 194 calories, 10 g fat (4 g saturated fat), 49 mg cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Poppy Seed Cheese Bread in Taste of Home Christmas Annual Annual 2010, p112

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio