Bake 52 Week 32: Cheddar Cheese Bread

As far as recipes go, this was a really easy one to put together.  No off-the-wall ingredients (though not all things that I typically keep in my fridge either…but at least knew where to find them in the store), and no time consuming directions.  Since this isn’t a yeast bread, there’s no rising involved, so the bulk of the prep is the 45 minute baking time.

Unfortunately, that’s about as far as the praise goes in my house.  Nobody was really a fan.  I could tell while it was baking that it was going to put my taste buds into overdrive….I love parmesan, but extra sharp cheddar is a little lot strong for me.  Just the smell of that extra sharp cheddar combined with the parmesan nearly knocked me over.

The bread had cooled enough for us to eat with dinner.  The top crust didn’t hold together very well when I cut into it…it all just kind of crumbled off.  The bread itself wasn’t terribly flavorful, and was even a bit dry, so it was the cheese chunks that really packed the punch of flavor.  Although I cut the cubes of cheddar the size specified in the recipe, I wish I’d done them smaller so that they were better distributed throughout the bread.  The parmesan baked into the crust (especially the bottom) was probably the most enjoyable part for me, but it wasn’t enough to make me want to try this recipe again.

Betsy was this week’s host….head on over to her blog if this recipe sounds like one you want to try.

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