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I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!
Nutritional Facts 1 serving (1 slice) equals 112 calories, 4 g fat (3 g saturated fat), 27 mg cholesterol, 229 mg sodium, 14 g carbohydrate, trace fiber, 4 g protein.
Originally published as Savory Cheddar Bread in Country Woman May/June 1990, p31
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Reviewed on Mar. 07, 2010 by boolady1004
I have made this recipe some 50 times over each time I make back beans and rice.Somehow I lost it and thankfully found it on the web siteGOOD
Reviewed on Jan. 13, 2010 by mewolcott412
This was really good, and really pretty easy. Let it rest in the pan 5-10 minutes before trying to take it out of the pan. It was good with a Sharp Cheddar.
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