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Garlic Cheese Quick Bread

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."
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    1 loaf


  • 3 cups self-rising flour
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sugar
  • 1 teaspoon garlic powder
  • 1-1/2 cups whole milk
  • 1/4 cup vegetable oil
  • 1 large 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 9x5-in. loaf pan. Bake at 350° for 55-66 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
1 slice: 164 calories, 7g fat (3g saturated fat), 25mg cholesterol, 332mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 5g protein.

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  • Denise
    Mar 28, 2020

    THIS RECIPE ALSO MAKES 16 BEAUTIFUL AND DELICIOUS TASTING BISCUITS! You won't have to slave over waiting for dough and rise. Well, I am back again...I just recently wrote a raving review of how I used this recipe to make spoon drop garlic cheddar biscuits instead of a loaf of bread. I have tried many breakfast biscuit recipes over the years - like 40 years of cooking - and this one made a 10 star ********** biscuit. This morning, I decided to make breakfast biscuits using some of the ingredients. I did not use the cheddar cheese or the garlic since we were having poached eggs and sausage with these biscuits, and I wanted a plain biscuit. I even used 2% milk. I did have to add a little more of the self-rising flour to the sticky dough mix, and then I placed the dough on a floured silicone mat. I hand pressed the dough gently into a circle until it was about 1/2 inch thick. (NOTE: DO NOT HANDLE THE DOUGH TOO MUCH - YOU WANT IT TO BE TENDER BISCUITS - GENTLY FOLD AND ADD ONLY AS MUCH FLOUR AS YOU NEED TO KEEP IT FROM STICKING TO YOUR MAT.) I cut the dough into circles using a SMALL empty tin can with both ends cut off. (You can use any size can or cutter, but it will adjust your number of cut biscuits and cooking time. DO NOT TWIST THE CAN WHILE CUTTING THE DOUGH. PUSH DOWN AND PULL IT OUT. TWISTING WILL CAUSE THEM NOT TO RISE AS HIGH.) Using TWO large aluminum (disposable) pie pans that I had sprayed lightly with cooking spray, I placed the biscuits so that they were touching each other in a circle and then I added one in the middle. Letting them touch each other will also allow them to rise higher. I let them rest in the pans for about 10 minutes, and then I placed them in a preheated 350 degree oven. I let them bake until lightly browned for about 20 minutes. Now granted, this recipe was my first attempt at doing it, but there was absolutely nothing wrong with the outcome. They looked beautiful, had risen very nicely and tasted awesome. For a quick, but awesome biscuit, there will be no other recipe for me to use.

  • sfox402
    Jul 14, 2019

    Made good croutons...but i didnt care for the texture.

  • Emily
    Feb 26, 2019

    I took into account the comments and did double the garlic, almost doubled the cheese, and added about 2 t salt. I also decided to do them in a muffin pan. They cooked for about 25 minutes ad came out beautifully. This will be a new go to. So quick and easy!

  • im_a_redhead0
    Apr 25, 2015

    I made this recipe with gluten-free flour and added a tsp of Italian Seasoning, and was pleased with the results.

  • trixiejo302
    Apr 2, 2012

    I will make this recipe again because it's a good jumping off point. The problem is that it's very bland. Next time I make it, I will double the garlic and cheese and will be adding at least 2 tsp of salt. I think it's a little heavy on the sugar too but it cooked up nicely and had a good bread texture. I will try it again.

  • coffee toffee
    Oct 5, 2010

    This bread is delicious! So easy to prepare and it great warm or cold! Love it! rate it 5 out of 5! This recipe is definitely a keeper!Maria

  • lbat
    Dec 28, 2008

    I made this for Christmas dinner - it was a success! My son said it was delicious warmed over the next day. Easy to make.talb