Best Cheese Bread Recipe
Best Cheese Bread Recipe photo by Taste of Home

Best Cheese Bread Recipe

Publisher Photo
My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 3-3/4 cups all-purpose flour
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 5 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 2 eggs
  • 1-1/2 cups milk
  • 1/3 cup canola oil
  • 3 tablespoons honey

Nutritional Facts

1 serving (1 slice) equals 245 calories, 11 g fat (5 g saturated fat), 48 mg cholesterol, 251 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf (16 slices each).
Originally published as Best Cheese Bread in Best of Country Breads 2000, p27

Nutritional Facts

1 serving (1 slice) equals 245 calories, 11 g fat (5 g saturated fat), 48 mg cholesterol, 251 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Best Cheese Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 26, 2013

Have made this twice. It is awesome. Has more of a biscuit consistency but what a wonderful bread made without yeast. I must have had great baking powder this time cause the top is a little uneven but wow did it rise. It was also cooked perfect for me at 50-55 minutes. I would rate a 4.5 if I could figure out how. wonderful on a cool evening with corn chowder and salad.

MY REVIEW
Reviewed Apr. 14, 2013

This did not turn out for me. It took the full hour to cook through and by then the outside was over cooked and it didn't taste cheesey at all, it just tastes like plain over cooked bread. Perhaps it was something I did but I don't think so, I don't even buy bread anymore so I've gotten pretty good at making it. For the large amount of ingredients it took I will not be trying it again.

MY REVIEW
Reviewed Dec. 22, 2010

Wonderful! Will definitely be making this again...often!! My family loved it!

MY REVIEW
Reviewed Sep. 21, 2010

The recipe needs salt. Very flat taste. Won't waste the ingredients again.

MY REVIEW
Reviewed Dec. 21, 2009

Delicious!!! Got a little dry around the edges and the middle would not get done. I will probably try spliting the recipe into 2 pans next time.

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