Ingredients
- All-purpose flour: 3 cups
- Baking powder: 4 teaspoons
- Salt: 1 teaspoon
- Dried Italian herbs: 2 tablespoons
- Sharp cheddar cheese, shredded: 1 1/2 cups
- Milk: 1 1/2 cups
- Vegetable oil: 1/4 cup
- Egg: 1 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, salt, and dried Italian herbs.
- Step 3: Stir in the shredded cheddar cheese.
- Step 4: In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store completely cooled quick bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To reheat, warm slices in the microwave for a few seconds or toast lightly for a crispier texture.
- Serve this savory bread warm with a smear of soft butter, alongside soup, or as a flavorful accompaniment to brunch.
- For extra flavor, try using a blend of different cheeses like Gruyere or Parmesan in addition to the cheddar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American