Monday, January 16, 2012

Vermont Cheddar-Herb Bread

1 3/4 C all-purpose flour
1/4 C sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
4 oz. sharp cheddar-cheese, cut into 1/2 - 3/4 inch cubes (I just used shredded cheese, I'm lazy!)
1/2 C thinly sliced green onions
3 Tbsp. coarsely chopped Italian (flat-leaf) parsley
1 Tbsp. coarsely chopped fress dill
1 1/2 tsp chopped fresh thyme
1 tsp. chopped fresh rosemary
2 eggs, lightly beaten
3/4 C buttermilk
1/4 C butter, melted
nonstick cooking spray

In a large bowl combine flour, sugar, baking powder, salt, pepper, allspice and nutmeg.  Stir in cheese, green onions, parsley, dill, thyme and rosemary.  **Suddenly, I find myself singing "Scarborough Fair"............
Sorry, brief diversion.    In another bowl combine eggs, buttermilk and butter; stir into flour mixture just until moistened.  Let stand 5 minutes.  Keep singing.  lol.....
Lightly coat a loaf pan with nonstick cooking spray.  Spoon batter into pan, spreading evenly.  Bake in a 350 degree oven for 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove bread from pan; serve warm*

*Note:  Bread can be made up to 2 days ahead.  Cool, wrap and refrigerate.  To serve, let bread stand at room temperature about 45 minutes to warm up slightly.  Do not let bread stand at room temperature more than 2 hours.


  1. This sounds sooooooooooo good!! I'd have to pick up a majority of the ingredients but I might give it a whirl. Thanks for sharing! :)

  2. It smells SO good right now, I can't even tell you!!!

  3. Returning the follow :) and thank you!! Once you get that button please let me know!

  4. Sounds really good. Might be just the perfect bread to go with the soup tomorrow night on a cold winter night.Cold is an understatement! -47C with the windchill tomorrow.Got a chance to look around your site a bit tonight and it's great! I'll be back to explore more.

  5. Looks so delicious, love the choice of herbs, too.
    Rosemary with the cheese, yum! I have to try this & of course the chowder to go with, yes!

  6. Oh thank you, Susie! I hope you do try it; honestly it was SO delicious and it made a HUGE pot, enough to feed the 2 of us for 3 dinners. LOVE that kinda cooking!