Whether served warm or cold, this moist garlicky loaf from Sue Dodd of Friendsville, Tennessee is a terrific way to round out a meal. "Leftover slices also make good salad croutons," she says. "Just cube them and brown them in a little butter in a skillet."
- 3 cups self-rising flour
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/4 cup sugar
- 1 teaspoon garlic powder
- 1-1/2 cups milk
- 1/4 cup vegetable oil
- 1 egg
- In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-66 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.
Originally published as Garlic Cheese Quick Bread in Quick Cooking January/February 2004, p11
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