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Cheese and bread are the perfect combination

Tess from Archbold sent in her tasty recipe for Dilly Cheese Bread.

Rachel from Lapeer says her Cheddar Cheese Spirals take a bit of work and patience, but they’re well worth every bit.

Brenda from Litchfield likes to make her Cheesy Bread when she serves soup or chili for supper.

Here are their recipes:

DILLY CHEESE BREAD

3c flour

1 c whole wheat flour

1 T baking powder

1 tea salt

2 T snipped fresh dill or 1 t dried dill

1/2 t celery seeds

1/8 t pepper

1 1/2 c shredded Monterey Jack cheese

1/3 c finely chopped onion

1 egg, lightly beaten.

1 3/4 c buttermilk

DIRECTIONS: Grease two 4×8 inch loaf pans. Preheat oven to 375 degrees. In a large bowl sift together flour, whole wheat flour, baking powder and salt. Add dill, celery seeds, pepper, Monterey Jack cheese and onion, stirring well. In a separate bowl, mix together egg and buttermilk. Add to dry ingredients, stirring just enough to combine. Evenly divide batter into the two pans. Bake at 375 degrees for 35 to 40 minutes. A toothpick inserted into the center will come out clean when bread is done. Cool in the pans for 10 minutes remove them and cool completely.

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