Cheddar Garlic Bread

Cheddar Garlic Bread
from Stephanie Cooks

3 cups all-purpose flour
4.5 tsp baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1/2 tsp Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

1. Preheat oven to 350º.

2. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp of the Italian seasonings in a medium bowl.

3. In a separate bowl, combine the milk, oil, and egg. Stir into the dry ingredients until moistened.

4. Pour into a greased 9×5 loaf pan. Scatter the remaining 1/4 tsp Italian seasonings across the top.

5. Bake for 55-60 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before removing and slicing.

This was the recipe that Michael and I made first on Christmas Eve. Not that Cheddar Garlic Bread really goes with Penne and Butternut Squash with Goat Cheese…But honestly the bread was more of a pre-dinner snack than part of Christmas Eve Dinner.

This recipe was super easy to follow and even easier to make. It took all of about 5 minutes to prepare. In fact, after it was in the over baking Michael and I ran to the store to get the needed ingredients for the dinner.

Michael was in charge of shredding the cheese. After trying the bread I think it needed a little more cheese or extra sharp cheese instead.

I mixed the dry ingredients together in a big mixing bowl.

I mixed the wet ingredients and then poured it into the flour mixture.

It was super easy to mix all the ingredients together into a dough. It wasn’t nearly as difficult to mix by hand like the cookie dough was last weekend–or the sourdough bread a friend and I made months ago.

Plus, this recipe does NOT call for yeast! Score one for me! That meant I had a 75% change of not screwing up the recipe and killing the yeast–thus killing the bread.

Michael buttered the baking pan and we worked together to pour the dough into it. It was pretty sticky.

I topped the dough with the remaining Italian Spices and baked it for about 50 minutes before checking on it.

The edges were starting to brown but the center was still a tad doughy so I topped it with foil and let it bake for another 10 minutes. It was done!

I let it cool 10 minutes before moving it to a baking rack and slicing a few pieces.

I added some butter to the bread and it was a great snack before dinner. The cheese wasn’t overpowering–again I’d use more cheese or a stronger cheese next time. And maybe a little bit more garlic powder. It was still really good.

Highly recommended!

QUESTION: What is your favorite NON-YEAST bread recipe?

10 Things The Kitchen Taught Me in 2010

Cooking is Hard Gif - Cooking is Hard
Cooking is Hard

If you’re new to my blog let me inform you that I am not much of a cook. Or at least–I never used to be. When I was a single girl living alone I ate a lot frozen foods and foods that came from a box. In my journey to lose weight and live a healthier life I realized I had to start eating REAL FOOD.

I also realized how much fun trying new recipes can be!  I learned a lot this year and wanted to share a few gems.

Some Things the Kitchen Taught Me in 2010

1. Don’t Broil Fish. Ever. While that experience was awful at the time I’m glad I managed to turn around a Kitchen Failure into something pretty darn delicious.

2. Don’t add water to Pumpkin Puree. This turned out to be a really delicious dinner– saved from disaster!

3. Put Sugar Cookie Dough in the fridge in between each batch for easier rolling/cutting. Oh and always take your cookies out a minute or so early. They’ll still cook on the baking sheet.

4. Always read instructions. Before trying a recipe. One of my flaws is impatience. I know this about myself and I try to improve my patience whenever I can. But sometimes it gets the best of me. I’ve been known to skim recipes, think I have everything and understand the instructions, then half way through cooking realize I made a stupid mistake. Ooops.

5. Don’t substitute weird things. My mom isn’t the best cook. It’s kind of the family joke but it’s sadly true. She can bake but when it comes to cooking her skills lie elsewhere (she’s a wonderful artist). To give you an example: the first time I took Michael home to Seattle to meet my family my mom made this horrible dip and we all ate it and said it was wonderful but…yea…So she made a Spinach Artichoke Dip but she didn’t have artichokes so she substituted a can of diced chilies. What? There are no words to describe it. We just laugh now. And it’s funny because sometimes I ask Michael if I can substitute a certain thing in a recipe and he says “Don’t be your mother. No substituting!” 🙂

6. Make sure I have ALL of the ingredients before I start cooking. I’ve made this mistake too many times to count. “Oh crap I don’t have a Bay leaf!” or “Uh oh, I have the wrong kind of canned stewed tomatoes–back to the store I go!”

7. I can cook a whole chicken! I was really proud of myself for attempting this recipe and NOT getting freaked out by the whole “cooking an entire chicken” thing.

8. Trying new things can be awesome! The West African Cashew Soup is probably by far the best recipe I’ve tried in 2010. I am really happy with how it turned out; the soup was delicious, and the fact that I’m still thinking about how good it was a month later means it was a good recipe!

9. Bacon makes everything better. There’s no further explanation needed.

10. Cook for someone you love. It makes the food taste even better.

Check out my new page for my Recipe Index!

QUESTION: What have you learned in the kitchen this year? Any tips, tools, recipes, lessons you want to share?