Last month, I had the pleasure of meeting with the Recipe Roundup group at the public library in Kewanee. The theme of the meeting was soup, and the ladies that attended brought wonderful soup and a few other delicious homemade items. This week’s recipe comes from Merry Ann Malcolm, who is a member of the group. I’m told she always has something tasty to share.
This Cheddar Cheese Quick Bread is an excellent complement for soup, but it goes well with so many other meal options as well. The ingredients are pantry staples, so chances are you already have everything you need on hand. You can mix it up, pop it in the oven, and have fresh, homemade bread in under an hour.
The flavor of this bread is what really sets it apart. The sharp cheddar melts into every bite, giving it a rich, savory taste. The crust bakes up golden brown and slightly crisp, while the inside stays soft and tender with a texture that reminds you of a biscuit, only more flavorful. It’s hearty enough to stand on its own but versatile enough to enhance just about any meal.
When I made this for my family, it disappeared quickly. We enjoyed it on a cool evening with a bowl of soup, and it was the perfect compliment. I think it will become a regular recipe in our kitchen, especially once soup season fully arrives.
From Merry Ann’s kitchen to yours — enjoy!
One Loaf
Ingredients:
2 c. flour
4 t. baking powder
1 T. sugar
1-1/2 t. garlic powder
1/2 t. salt
1-1/2 c. shredded cheddar
1 c. milk
1 egg, beaten
2 T. margarine, melted
Instructions:
–In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder, and salt. Stir in cheese. Set aside.
–In a separate bowl, whisk together milk, egg, and margarine.
–Add liquid ingredients to dry ingredients, stirring just until combined. Do not overmix.
–Spoon into a greased loaf pan. Bake at 350 degrees for 45-50 minutes, until the top is golden brown. Cool on rack. Remove loaf from pan and slice.
