Print Savory Cheddar Bread Recipe
Savory Cheddar Bread Recipe
I often serve this Savory bread along with bowls of steaming homemade vegetable soup. It helps to warm your bones on those long chilly evenings.
1/3 cup water
1 teaspoon sugar
1/3 cup shortning
1 and 1/3 cup milk
3 1/2 cups flour
2 packages dry yeast
1 teaspoon salt
2 large eggs
1 clove garlic, minced
1 cup sharp cheddar cheese, grated
3 tablespoons green pepper, grated
1 tablespoon onion, finely chopped
1 1/2 teaspoon chopped pimento
Oven Temp: 325°
Recipe Cooking Time: to 35 minutes
Pan Type: 2 loaf pans
Savory Cheddar Bread Directions
Measure 2 cups of the flour into a large mixing bowl. Stir in the yeast and salt. In a small saucepan combine the water, sugar, shortening and milk. Heat until mixture registers 120° on a candy thermometer. Pour into mixing bowl with the flour and mix until smooth, use an electric mixer. Add the eggs and beat for about 1 minute. Knead the remaining flour on a floured board until dough is easy to handle and no longer elastic. Oil a bowl; add the dough and turn once to coat both sides. Cover and let rise until salad bread dough doubles in size. Roll dough out on a lightly floured surface to about 1/4 “thick. Sprinkle the dough with the garlic, cheese, green pepper, onion and the pimento’s. Roll dough up and cut in half forming two loaves. Place savory cheddar bread into oiled pans. Cover with a clean towel and let rise until bread doubles in bulk. Bake the bread in a hot oven for the allotted time or until nicely brown.
Recipe Yields: 2 loaves 20 servings
Nutritional Facts for Savory Cheddar BreadServing Size 60 g
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6.0g 9%
Saturated Fat 3.5g 18%
Cholesterol 34mg 11%
Sodium 189mg 8%
Potassium 64mg 2%
Total Carbohydrates 18.2g 6%
Dietary Fiber 0.8g 3%
Vitamin A 4% • Vitamin C 3% • Calcium 7% • Iron 7%
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