Cheddar and Herb Loaf
Cheddar and Herb Loaf adds shredded cheese, herbs, onions and garlic to a savory quick bread perfect for a picnic.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 187kcalCarbohydrates: 6gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 70mgSodium: 343mgPotassium: 96mgFiber: 0.3gSugar: 1gVitamin A: 659IUVitamin C: 8mgCalcium: 195mgIron: 0.3mg
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