Wednesday, August 8, 2012

Bake 52: Cheddar Cheese Bread

 Much like the Irish Soda Bread we made for TWD (I think I liked this one better because unlike the soda bread, it's baked in a loaf pan), this bread is leavened without yeast and doesn't need any rising time.  This is the kind of bread that would come in handy if you were having a meal that would benefit from bread and didn't have to time to mess with the yeast.  Or if you hate yeast, this is the perfect bread for you.  I reminded me of biscuits and I think I am going to use the left over bread to make breakfast sandwiches tomorrow.  And I think it's going to be delicious.  

I cut my sharp cheddar (I didn't do the extra sharp because I was afraid it would be too much for me and I thought it was great with plain ol' sharp) smaller than the book suggested and I think it would be good still if it were even just shredded.  There is also a coating of Parmesan cheese on the top and bottom of the bread.  I am not sure how necessary it was.  If I made this again, I would probably be fine to leave the Parmesan out and just do the cheddar.
This is a super easy recipe that would compliment a million different things and definitely worth having under your belt.  I am happy it's under mine, even if it's making it bigger.
If you'd like the recipe you can visit Betsy's blog, she was our hostess for the week.  Thanks for picking a great recipe Betsy!

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