Back to Caraway Cheese Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Caraway Cheese Bread Recipe

Caraway Cheese Bread Recipe

We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling YIELD:16 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1-1/2 to 2 teaspoons caraway seeds
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup (8 ounces) plain yogurt
  • 1/2 cup butter, melted
  • 1 tablespoon Dijon mustard

Directions

  • 1. Preheat oven to 375°. Combine the first six ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf.

Nutritional Facts

1 slice: 199 calories, 12g fat (7g saturated fat), 55mg cholesterol, 338mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.

Reviews for Caraway Cheese Bread

Sort By :

Average Rating
MY REVIEW
danielleylee User ID: 4484886 260803
Reviewed Feb. 5, 2017

"I made this yesterday to go with loaded potato soup. I had to use Greek plain non fat yogurt instead of plain regular yogurt. It turned out wonderful. The cut of the bread is beautiful & supper moist. I also used 2% cheddar cheese, and whole grain dijion mustard. My husbanded loved it. I did add the whole 2 teaspolns of caraway seeds, my husband loves caraway seeds. I will make again for sure."

MY REVIEW
BakerTerri User ID: 7300654 259883
Reviewed Jan. 18, 2017

"This is so good. I left out the caraway seeds and tablespoon of Dijon mustard. I added black pepper and 1t. dried chives and used a little less cheese but should have used the full amount. This definitely needs more salt. It's very moist and uses plain yogurt. I didn't have quite enough yogurt, just had 5.3oz so I?added enough whole milk to it to equal the 8oz. that was needed. I made this in a 9"x5" loaf pan, as specified, for 30 minutes. I'd definitely make this again.

I got this recipe from Taste of Home's Complete Guide To baking hardcover cookbook."

Loading Image