{"id":10815,"date":"2010-12-27T08:21:57","date_gmt":"2010-12-27T16:21:57","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=10815"},"modified":"2010-12-27T08:21:57","modified_gmt":"2010-12-27T16:21:57","slug":"cheddar-garlic-bread","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=10815","title":{"rendered":"Cheddar Garlic Bread"},"content":{"rendered":"

Cheddar Garlic Bread
\n<\/strong>from Stephanie Cooks<\/a><\/em><\/span><\/p>\n

Ingredients
\n3 cups all-purpose flour
\n4.5 tsp baking powder
\n1 cup shredded sharp cheddar cheese
\n1\/4 cup sugar
\n1 tsp garlic powder
\n1\/2 tsp Italian seasonings, divided
\n1.5 cups milk
\n1\/4 cup vegetable oil
\n1 egg<\/span><\/p>\n

1. Preheat oven to 350\u00ba.<\/span><\/p>\n

2. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1\/4 tsp of the Italian seasonings in a medium bowl.<\/span><\/p>\n

3. In a separate bowl, combine the milk, oil, and egg. Stir into the dry ingredients until moistened.<\/span><\/p>\n

4. Pour into a greased 9\u00d75 loaf pan. Scatter the remaining 1\/4 tsp Italian seasonings across the top.<\/span><\/p>\n

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.<\/span><\/p><\/blockquote>\n

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.<\/p>\n

\"\"<\/a>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.<\/p>\n

\"\"<\/a>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.<\/p>\n

\"\"<\/a>I mixed the dry ingredients together in a big mixing bowl.<\/p>\n

\"\"\"\"<\/a>I mixed the wet ingredients and then poured it into the flour mixture.<\/p>\n

\"\"<\/a>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.<\/p>\n

\"\"\"\"<\/a>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.<\/p>\n

\"\"<\/a>Michael buttered the baking pan and we worked together to pour the dough into it. It was pretty sticky.<\/p>\n

\"\"\"\"<\/a>I topped the dough with the remaining Italian Spices and baked it for about 50 minutes before checking on it.<\/p>\n

\"\"<\/a>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!<\/p>\n

\"\"\"\"<\/a>I let it cool 10 minutes before moving it to a baking rack and slicing a few pieces.<\/p>\n

\"\"<\/a>\"\"<\/a>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.<\/p>\n

\"\"<\/a>Highly recommended!<\/p>\n

QUESTION: What is your favorite NON-YEAST bread recipe?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Cheddar Garlic Bread from Stephanie Cooks Ingredients 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 350\u00ba. 2. Combine the flour, baking powder, cheese, sugar, […]<\/p>\n","protected":false},"author":1,"featured_media":10889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[311,48,55,64,1880,2124,315,104,1960,1683,212],"tags":[376,414,1838,2175,2176,2169,2174,937],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/12\/IMG_45431.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/10815"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10815"}],"version-history":[{"count":7,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/10815\/revisions"}],"predecessor-version":[{"id":10983,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/10815\/revisions\/10983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/10889"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}