For the many of you that don't know her, Jellyqueen is not only the queen of jelly...she's also the Queen of Bread! The bread was super easy to make (which is always a big plus after working all day) and had just the right amount of pepper. The whole family enjoyed this (hey, it's really rare that ALL of us like something!). I love NurseDi's Red Beans and Ham and had been searching for the perfect bread to serve with it. I don't have to search anymore...this recipe is it!
Good bread. I thought it could've been cheesier-tasting, even though I used sharp cheddar - next time I'll try extra-sharp (just a personal preference). So easy to put together, and everyone liked it. I really liked the pepper taste - will make this again. The buttermilk (which I didn't have on hand so I put vinegar into sweet milk) made the crumb so soft and the texture great - nice and tender.
Fresh bread in under an hour! This is very quick and easy to put together and tastes lovely. My bread actually stuck to the bottom of the pan (which I did grease) but not to the sides (which I didn't grease) so I had to slice it in the pan, but it was probably my poor old pan's fault. Slicing problems aside, this bread was delish when still warm and leftovers made a lovely breakfast toasted! Will certainly make again! Thank you Jellyqueen!
Quick, easy and tasty! Just the right amount pepper and the texture was really nice. Great with a bowl of soup. I could see adding a few dried herbs for variation. I'm looking forward to trying the bread toasted. Thanks for posting!
Oh my goodness! This recipe was sooo good and easy to make! I just finished dinner and made this bread. Let me tell you how moist it is....you won't believe it. I didn't have any cheddar cheese, (used it last week in another recipe). I used about a half cup mozzarella (didn't really measure, just eyeballed it) added a little flour to the mozzarella to keep it from melting too much, prob didn't have to? I also added about 1/8 cup of Parmesan cheese, tossed in a teaspoon of crushed Rosemary and boy oh boy, was it good! Thanks for great and quick recipe Jellyqueen!
Excellent! I made this with skim milk.
I liked this bread; DH didn't care for it. I realized too late that I didn't have much cheese, so I added what I had plus some feta cheese. I really enjoyed it. Guess I have a whole loaf to eat!
Delicious, easy and friendly! I rarely follow a recipe exactly and this was no exception. The good news is that my adaptions turned out well. I added a few dried herbs (thyme and rosemary) and since I didn't have enough cheddar, used some cottage cheese. It was wonderful! I loved seeing those white curds throughout the bread. It was a perfect quick bread for the hearty salad we had tonight and provided a welcomed warmth to a cold meal. Make sure you use a non-stick pan on this one though. I used my cast-iron skillet and it stuck like crazy when I cut it warm. After the bread cooled, the sticking was no problem. UPDATE: I baked this again last night and it was even better! Last night's changes were exchanging 25% of the all purpose flour for rice flour, adding 2 tbs of wheat bran. I'd wanted to try making these as muffins so I upped the amount of buttermilk by about 2 tbs. They were soo delicious! Everyone raved about them and not one crumb was left. If you are considering this recipe definitely try them as muffins sometime. They were great!
Just what I was looking for when a time-crunch kept me from making a yeast-based bread to go with pasta for 2! I cut the recipe in half, added a tablespoon of flaxseed and sprinkled the top with minced garlic, parmesan cheese and oregano. I baked it in a flat pan rather than a loaf pan so that I could cut it into bread-stick like pieces. quick, easy & delicious!
I LOVED this bread! I wanted something quick to go with spaghetti and meatballs, but I didn't want an herb bread and didn't have time for a yeast bread. This was perfect. I went a little heavy on the pepper, maybe 3/4 to a tsp. I could really taste it. I love pepper, so it was great. I don't ever have buttermilk, so I made my own with a cup of milk and a tbs. of vinegar. This is a keeper, jellyquenn. Thanks for posting.