Cheddar Quick Bread

photo by:kraft

So easy and so delicious! I used a few of the suggestions from other reviews. I added 2 tsp. of minced garlic from the jar. I also cooked it in an 8x8 pan (brownie pan) ...read more

posted by

lucky11bride

on 2/4/2011

time

prep:

15 min

total:

1 hr

servings

total:

16 servings, 1 slice each

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what you need

cups flour

Tbsp. sugar

1-1/2

tsp. CALUMET Baking Powder

1/2

tsp. salt

1/4

cup (1/2 stick) cold butter or margarine

cups shredded CRACKER BARREL Sharp Cheddar Cheese

cup milk

egg, beaten

Make It

PREHEAT oven to 400°F. Mix dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and egg; stir just until moistened.

SPOON into greased and floured 9x5-inch loaf pan.

BAKE 45 minutes. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this cheesy bread as part of your meal.

Mexican Cheese Bread

Prepare as directed, substituting 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Cheese for the shredded CRACKER BARREL Cheese and adding 1 can (4-1/2 oz.) chopped green chilies, drained, to the batter with the milk and egg.

Great Substitute

Substitute KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese. Or, for a quick and easy alternative, use KRAFT Shredded Sharp Cheddar Cheese.

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astral

posted:3/25/2004

I used self rising flour for a short cut and used extra sharp cheddar cheese. Was light and tender.... very good

a cook

posted:3/23/2004

This is GREAT! Very easy & the Mexican version is delicious also. I even added some garlic powder to the recipe one time & it was good, too.

cindy9124

posted:2/21/2004

This quick bread is very delicious. My husband was the first one to start slicing it right out of the oven before I had a chance to take it out of the pan. It smelled and taste absolutely wonderful. I used one and a half cups of kraft shredded cheese that comes already prepared in your grocery dairy section. It was very light. We put butter on it while it was hot. I can"t wait to bake it again. I have bragged about it to my friends. Thanks so much for the excellent recipe!!!!!!!!!!!

rkthomson

posted:2/19/2004

Very easy recipe. Just need to refrigerate if it is not eaten in a couple of days. Also made the Mexican version. Everybody liked it at work.

a cook

posted:1/24/2004

Thi8s bread is so good. I have it for breakfast. It also goes great with soup. Try it. I am sure that once you make it you will make it again.

a cook

posted:1/21/2004

I made this to go with chili, it was a big hit with my family. I plan on making this bread again.

jagrnc

posted:12/27/2003

made 7 loaves and gave out at christmas. one of the easiest recipes i've ever tried and everybody raved!