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Cheddar Cheese Bread

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  • Prep 10 min
  • Total 2 hr 15 min
  • Servings 12
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Stir up a cheesy quick bread and have it in the oven in just minutes.
Updated Jan 17, 2008
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Ingredients

Bread

  • 2 cups Gold Medal™ self-rising flour
  • 2 teaspoons ground mustard
  • 3/4 cup milk
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1 cup shredded sharp Cheddar cheese (4 oz)

Topping

  • 1/4 cup shredded sharp Cheddar cheese (1 oz)
  • 1 tablespoon butter or margarine, cut into pieces

Steps

  • 1
    Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour and mustard.
  • 2
    In small bowl, mix milk, melted butter and eggs until well blended. Add to flour mixture; mix well. Stir in 1 cup cheese. Pour batter into pan. Sprinkle with 1/4 cup cheese. Top with 1 tablespoon butter.
  • 3
    Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips from the Betty Crocker Kitchens

  • tip 1
    For Peppery Pimiento-Cheese Bread, omit the ground mustard. Stir in 1/2 teaspoon cracked black pepper and 1/2 cup drained chopped pimientos. The bread tastes just like the favorite Southern sandwich spread.

Nutrition

220 Calories, 14g Total Fat, 6g Protein, 16g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
220
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
420mg
17%
Potassium
70mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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