Herb And Cheese Bread (Mix-N-Bake) is soft and fluffy. The perfect bread to serve with soup as well as with any sandwich savory fillings.
Images and some text updated July 2018
This Herb and Cheese Bread is from one of my favorite cookbooks, the pages are actually falling apart from all the use over the years !
A year or two before my Dad passed away, I bought him a Bread Making Machine, which he loved to use. He actually picked different recipes and baked them ! I thought he’ll just use it for normal whitebread.
He will be gone 4 years this month, and I still haven’t used it, as I now have it. Maybe I still miss him too much to use the machine or maybe I just don’t have the guts to bake an actual yeast bread (even with the machine).
I like baking bread, sweet and savory, but it has to be (preferably!) like this recipe – mix and bake.
Serve this bread on it’s own, warm with just butter, or as we normally do – with soup. It is also a nice variation on the standard types of bread used for sandwiches.
You might also want to bake a double batch as one loaf is normally not enough for us. As soon as it comes out of the oven, everyone just wants a slice !
You might also like these bread recipes:
Herb And Cheese Bread (Mix-n-Bake)
Herb And Cheese Bread (Mix-N-Bake) is soft and fluffy. The perfect bread to serve with soup as well as with any sandwich savory fillings
- 4 cups Self-Raising Flour
- 1 t Oregano
- 1/3 cup Dried Parsley
- 1 t Salt
- 1 t Dried Garlic Flakes
- 1/8 t Cayenne Pepper
- 2 cups Buttermilk
- 1 extra-large Egg
- 1 cup Cheddar Cheese grated
- 1/4 t Paprika
Pre-heat oven to 180 deg C (350 deg F) – Spray a loaf pan with cooking oil and line the bottom with baking paper
Combine the Flour, Oregano, Parsley, Garlic Flakes, Salt and Cayenne Pepper in a large bowl
Beat the Buttermilk and Egg together and add to the dry ingredients. – Mix until a dough has formed (it is quite sticky)
Pour dough into the loaf pan, making it even on top. Sprinkle with the Cheddar Cheese and the Paprika
Bake for 1 hour, remove from oven, cool in pan for 5 minutes, remove from pan and let cool at least 10 minutes before serving
Recipe slightly adapted from the cook book: Gesinskos