Cheddar-Herb Bread

Submitted by loof751

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Yields: 1 loaf
• Serves: 12

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.

Reviews

[Deantini]

This bread is delish! I added only 1 tbsp of melted butter and didn't miss the rest and added chives instead of green onion.

 

[CookingONTheSide]

This bread was out of this world delicious. The combination of herbs is outstanding. The cheese makes them over the top tasty! They went so well with "Recipe#484132" #484132. Made for ZWT 8/France for the Diners, Winers and Chives team.

 

[Paris D]

This is delicious! All of the herbs we used were fresh except for the dill (we didn't have any fresh dill). We shredded the cheese rather than cubing it and I substituted 1/2 c. whole wheat flour for 1/2 cup of the white flour. I also used 2 T butter and 2 T unsweetened applesauce instead of 1/4 c butter to reduce the number of calories. We used fat-free buttermilk and we also used Splenda instead of sugar. These changes reduced the calorie count by about 53 calories per slice and it is still GREAT! This is a keeper.

 

[Annacia]

I made this recipe as muffins to go along with stew, Yumm!. I added about 1/2 a tsp of soda with the baking powder simply because I always add soda when using buttermilk, for me it was the right step, the muffins came up with a beautiful light fluffy texture. Dill is less that my favorite herb so I added basil and a bit of garlic powder instead. Used finely shredded old cheddar. They baked for about 16-18 mins and came out perfect. :D

 

[Lalaloula]

Mmmmm, what a great bread!!!! The herb flavour is so great, very intense and balanced perfectly by the addition of the cheese! I opted for the cubes and thought they made the bread especially nice as they melted into little cheese islands inside of the bread. I used all whole spelt flour due to dietary reasons and left out the sugar. But other than that stuck to your recipe and liked it very, very much. Half of the bread I topped with Katzen's Recipe #384750 and thought that was a fantastic addition. THANK YOU SO MUCH for sharing this great recipe with us, loof! Ill certainly make it again! Made and reviewed for Zaar Stars May 2010.