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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 12 servings |
||
| Calories 175 | ||
| Calories from Fat 73 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 306mg | 12% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 5.2g | ||
| Protein 6.0g | 11% | |
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Cheddar-Herb Bread
By: loof
Nov 20, 2007
From Country Home Magazine, a flavorful bread best served warm. Use fresh herbs if possible for a really awesome flavor...ETA...based on reviewer's experiences, shredding the cheese works well too!
SERVES 12 , 1 loaf
Ingredients
- 1 3/4 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 4 ounces sharp cheddar cheese (cut in 1/2-inch cubes OR shredded)
- 1/2 cup thinly sliced green onion
- 3 tablespoons chopped Italian parsley
- 1 tablespoon chopped dill
- 1 1/2 teaspoons chopped thyme
- 1 teaspoon chopped rosemary
- 2 eggs, lightly beaten
- 3/4 cup buttermilk
- 1/4 cup butter, melted
Directions
1
Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.2
Stir in cheese, green onions, parsley, dill, thyme, and rosemary.3
In another bowl, combine eggs, buttermilk, and butter and blend well.4
Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.5
Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.6
Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.7
Refrigerate leftovers.
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Featured Reviews for This Recipe
From: Manami
On Jan 5, 2008
hello loof, we made this breaad after I found it in Country Home. However, I did take the prior reviewer's comments about shredding the cheese - we used a very sharp cheddar, fresh herbs & it was delicous. Took it to a friends' house and there it was finished in no time flat! It was a great tasting bread! Diane 
From: hkcurry
On Dec 17, 2007
My family didn't care for the chunks of cheese in the bread. We decided that if they were smaller pieces, or if they had melted a little, we would have liked it much more. I'll definately be making this again but will probably use shredded cheese instead of cubed. Other than the cheese issue, we loved it! The flavor is great and the house smelled great while it was baking!
From: 2Bleu (Bird&Buddha)
On Jul 4, 2008
Definitely a great soup bread! We shredded the cheese rather than leave in chunks based on previous reviews. Also, next time we would omit the allspice and nutmeg altogether, and go lighter on the dill. There are wonderful spices in this bread, but the dessert spices did not seem to go well in it. If we have any leftovers, I think this bread will make wonderful breadcrumbs for a poultry stuffing. Thanks for posting.
From: Heidi in Seattle
On Apr 6, 2008
Loved this bread. I should have shredded the cheese but even with chunks it was still wonderful. My husband had FOUR pieces for dinner! A wonderful savory bread that went well with the soup I made tonight!
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