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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