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Caraway Cheese Bread

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
  • Makes
    1 loaf (16 slices)

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, room temperature
  • 1 cup plain yogurt
  • 1/2 cup butter, melted
  • 1 tablespoon Dijon mustard

Directions

  • Preheat oven to 375°. In a large bowl, combine the first 6 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.
Nutrition Facts
1 slice: 199 calories, 12g fat (7g saturated fat), 55mg cholesterol, 338mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 7g protein.

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Reviews

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Average Rating:
  • danielleylee
    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.

  • BakerTerri
    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.