Cheesy Herb Bread


This bread is reminiscent of deep dish cheese bread except it is not as heavy or as greasy.  The texture is actually more biscuit-like except with pockets of cheese.  When we enjoyed this bread I used Cabot’s Horseradish Cheddar (my absolute favorite Cabot cheese!) but I bet it would be killer with any one of their flavored cheddar cheeses.

Per usual, I think that one of the best things about this recipe is that there is not much down time. Mix then bake and you’re done. No need to rise. The resulting bread has a dense crumb but it still very tender. The herbs lend a more subtle flavor and would benefit from a pinch of cayenne if that suits your style.

 

I know that cheesy bread is not exactly Thanksgiving fodder but this loaf is so tasty and addicting that I am sure you will find an excuse to serve it. We polished off most of the loaf with lentil soup the night it was baked. Anything that was left didn’t make it past breakfast. Cheesy bread, simply toasted no butter needed. Next time I will make a double batch because I really want to have enough day old bread to cube and make croutons.

I plan on sliding this bread into our family tradition during the turkey day pre-party which is always chili and Frito Pies. Better yet, serve this bread with day-after-Thanksgiving turkey soup.

Spread some beer jelly on a slice of this bread and serve with soups and salads.

Cheesy Herb Bread

  • 3c flour
  • 1T baking powder
  • 1t salt
  • 2ts dill
  • 2ts mustard seed or powder
  • 1/4t black pepper
  • 5oz cheese 1/4″ cubed
  • 1 1/4c milk
  • 3/4c sour cream
  • 3T melted butter
  • 1 egg beaten

In a large bowl whisk together the first 6 ‘dry’ ingredients. Add the cheese tossing to coat with the flour mix. In a small bowl, whisk together the last 4 ‘wet’ ingredients. Stir the wet into the dry taking care not to over mix. The batter will be thick and lumpy.

Spoon the batter into a greased loaf pan or muffin tins. Alternately scoop batter by 2-3Tb lumps onto a prepared cookie sheet.

Bake the loaf for 45-55 minutes (or until golden) in a 350 degree oven. Allow to cool for 3-5 minutes before attempting to remove the loaf from the pan.