A man just walked up to me and threw a block of cheddar in my face. I thought “that’s mature!”
This is one fantastic loaf of bread. Packed with cheddar and a hint of garlic and dill, it’s moist and delicious. The honey makes it really special.
One note, the fabulous factor for me was only when it was warm. I didn’t associate ‘best’ with the bread the next day. So serve it up right away with some soup or a salad to enjoy the bread at its best.
3-3/4 cups flour
2-1/2 cups (10 ounces) shredded cheddar cheese
5 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1-1/2 cups milk
1/3 cup canola oil
3 tablespoons honey
1. In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill.
2. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened.
3. Pour batter into a greased 9 x 5-inch loaf pan.
4. Bake at 350°F for 55-65 minutes or until a tester inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Makes 1 loaf (16 slices)
Recipe from Best of Country Breads
London-based quartet Passport to Stockholm released their EP ‘All At Once’ last month. “Imperfections”, a cello driven indie-pop gem, has nothing cheesy about it whatsoever.