Cheddar and Herb Loaf adds shredded cheese, herbs, onions and garlic to a savory quick bread perfect for a picnic.
Cheddar and Herb Loaf
By Sue Lau | Palatable Pastime
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Cheddar and Herb Loaf is my recipe of the day with the blogging group Bread Bakers. We group together monthly to post on a common theme. This month our topic is Picnic Breads. Glad you could join us!
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For my selection I made a savory quick bread loaf loaded with cheddar cheese, herbs, onions and garlic. And added some bits of red bell pepper for color and a little extra flavor.
The aroma in the kitchen as this baked was mouth-watering! And as you can see, the loaf turned out beautifully.
This is delicious as a snack by itself slathered with butter. It would also make for a tasty accompaniment to lunch or supper.
And it’s great to share. I sent the rest in with Bill to share with his coworkers and they eagerly gobbled it up. I hope you enjoy this and the other wonderful recipes from my fellow bloggers.
Bread Bakers
Picnic Breads
- Baked Whole Wheat Kachori by Cook with Renu
- Checkerboard Rolls by Passion Kneaded
- Cheddar and Herb Loaf by Palatable Pastime
- Easy Sourdough French Country Bread by Karen’s Kitchen Stories
- Eggless Fruit & Nut Chocolate Banana Loaf by Sneha’s Recipe
- Garlic Herb Fan Rolls by A Messy Kitchen
- Hushpuppies by A Day in the Life on the Farm
- Niçoise Picnic Squares by Food Lust People Love
- Schiacciata all’Uva by Culinary Cam
Cheddar and Herb Loaf
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Cheddar and Herb Loaf
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Cheddar and Herb Loaf
Equipment
- 9x5x3-inch glass loaf pan
Ingredients
- 2 large eggs
- 2 egg whites
- 4 tablespoons cooled melted butter
- 1 teaspoon basil paste
- 3/4 cup milk
- 1-1/3 cups self-rising flour
- 1/4 cup dried fried onions Durkee type, chopped or crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1 tablespoon chopped Italian parsley
- 8 ounces shredded cheddar cheese
- 1/3 cup finely diced red bell pepper
- 2 scallions thinly sliced
- 2 teaspoons minced garlic
Instructions
- Preheat oven to 350F.
- Spray a 9x5x3-inch glass loaf pan with Baker's Release spray.
- Whisk together the eggs and egg whites, then stir in the cooled melted butter, basil paste, and milk.
- Separately, stir up the self-rising flour, salt, black pepper, dill weed, onion powder, parsley, and cheddar cheese (reserving 1/4 cup of the cheese to sprinkle on top towards the end of bake time).
- Fold in the red bell pepper, scallions, dried onions and garlic and spread the batter evenly in the loaf pan.
- Bake for 40 minutes then sprinkle bread with the reserved cheddar cheese.
- Bake twenty minutes more or until the bread tests done in the center with a toothpick.
- Cool in pan ten minutes, then turn out the loaf and finish cooling on a wire rack.
Notes
Nutrition
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I totally want to grill up a slice of this to have with soup!
Such beautiful colors! A slice of this bread with a salad and I’m satisfied.
This looks beautiful and, I’m sure, was delicious. Thanks for joining us today.
Such a pretty loaf, Sue! I love the colors and flavors in each slice!
Has anyone actually made this?
Yes.
I made this bread in mini loaf pans (3 loaves). Very good. Everyone who tried it liked it. I don’t make bread with yeast…just something I never tried/leaned to do, so I really appreciate this recipe for a savory quick bread. My only question is: what to do with the French-fried onions? I read thru the recipe more than one time and could not find where to add those. What am I missing? Oh…and the salt. I don’t keep self-rising flour in my pantry, so I Googled. Does this recipe account for adding salt to the self-rising flour, plus the salt iin the recipe? Plus the salt in the cheese. I thought it was a bit salty, but no one else did. Still…curious about the adjustment for homemade self-rising flour. Thanks for the recipe…a keeper.
The onions were mixed into the batter and it does use the salt but you can leave it out if it’s too salty for you.
Thanks for your prompt reply and clarification. I’m really not trying to be negative, but the recipe I printed on 01/01/25 did not include the directions to add the dried onions to the batter. It just said: Fold in the red bell pepper, scallions, and garlic… I figured they were to be stirred into the batter, but still very much appreciate the clarification. I’ve tried several of your recipes so far and have been pleased with the results. Thanks again.
I corrected the typo when I was made aware of it. Thanks.