Brethren's Cheese Bread
Submitted by hmanser
A savory quick bread packed with sharp cheddar cheese and dill, no yeast required. Mix, spoon into pans, and bake for tender, golden loaves with a crumbly, biscuit-like crumb.
YIELD
4 loavesPREP
20 minCOOK
40 minREADY
60 minNo yeast. No kneading. No rising time. No excuses not to make this.
Brethren’s Cheese Bread is a quick bread in the truest sense. You cut cold margarine into the dry ingredients like you’re making biscuits, fold in a generous four cups of sharp cheddar and a hit of dill weed, then stir in milk and eggs until just combined.
The result is four small loaves with a golden crust and a tender, crumbly interior threaded with pockets of melted cheese.
Slice it warm and eat it straight, or toast it the next morning with butter. Either way, it won’t last long.
Pro Tips
- Keep the margarine (or butter) cold and cut it in quickly. Overworking the fat melts it and makes the bread tough instead of tender.
- Sharp, aged cheddar gives the strongest flavor. Mild cheddar will work but you’ll taste mostly bread.
- Mix until just moistened. Lumpy batter is fine. Overmixing develops gluten and turns your bread dense.
- These freeze well. Wrap cooled loaves tightly in plastic and foil. Thaw at room temperature or warm in the oven.
Ingredients
Directions
Preheat oven 400.
Sift together dry ingredients. Cut in margarine until mixture resembles coarse crumbs; stir in cheese and dill.
Add milk and eggs; mix just until moistened.
Spoon into 4 well greased 6 x 3½ in loaf pans; bake at 400 degrees 35 to 40 minutes.
Makes 4 loaves.
Try some other type pans and glass baking dish es.
If another type pan is used watch bread so as not to over or undercook.
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