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Savory Cheddar Bread Recipe

Savory Cheddar Bread Recipe photo by Taste of Home

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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!

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Savory Cheddar Bread Recipe

Prep: 20 min. Bake: 45 min.

Yield: 16 Servings

20 45 65

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon onion salt
1/2 teaspoon leaf oregano
1/4 teaspoon ground mustard
1-1/4 cups shredded sharp cheddar cheese
1 egg, well beaten
1 cup milk
1 tablespoon butter, melted

Directions

Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes. Yield: 1 loaf.

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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Reviews for Savory Cheddar Bread

Savory Cheddar Bread

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Reviewed on Jun. 13, 2012 by suesahn

Very easy to make - it whips up in no time and makes a great addition to your dinner table. Tastes great toasted too.

Reviewed on Mar. 01, 2012 by nilouve

I love this recipe; it is quick and easy, always well received. If I find I have unused cheddar that is looking like it might start to mold, I shave the top layer off and I make a batch of this bread and pop it in the freezer to use later. Who doesn't like homemade bread?

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.