Zesty Cheddar Bread

Serve this savory bread made using Gold Medal® all-purpose flour to your family - a perfect accompaniment to any chili recipe.

false

(10 Ratings)

10 Ratings

5 Stars 20%

4 Stars

3 Stars 30%

2 Stars 40%

1 Stars 10%

Member Reviews (2)

57c32608-49c9-4990-9f78-d61993477695

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

PREP TIME
10 Min
TOTAL TIME
1 Hr 20 Min
SERVINGS
12

1 1/4: cups fat-free buttermilk

1/4: cup canola oil

1: tablespoon sugar

2: tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

1/2: cup egg substitute or 2 eggs

2: cups Gold Medal® all-purpose flour

3/4: cup shredded reduced-fat sharp Cheddar cheese (3 oz)

2: teaspoons baking powder

1: teaspoon baking soda

1/2: teaspoon salt

1 Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.
2 In large bowl, stir buttermilk, oil, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.
3 Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool 15 minutes in pan on cooling rack. Loosen sides of loaf from pan; remove from pan to cooling rack. Serve warm, if desired.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Double-check the expiration date on your baking powder and baking soda before using in recipes. If you're not sure if your baking powder is still good, combine 1 teaspoon with 1/3 cup hot water—if it bubbles, it's fine to use.

This flavor-packed bread will complement most any chili recipe.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Slice)

Calories 150

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 410mg;
Total Carbohydrate 19g

(Dietary Fiber 0g,
Sugars 2g),

Protein 5g;

Percent Daily Value*:

Vitamin A 2 %;
Vitamin C 0 %;
Calcium 15 %;
Iron 6 %;

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 2 of 2 Reviews View All

Posted 2/24/2012 4:11:16 PM REPORT ABUSE Danalli4 said:

Rating:

Tried this tonight along with the Southwester pork stew. I admittedly omitted the chipotle chiles as we wouldn't like the hotness of the peppers. However, this bread had little taste. The consistentsy was good. Not very cheesy though and very bland. will not make again

Posted 12/21/2011 2:03:52 PM REPORT ABUSE tthompson3060 said:

Rating:

This was my first attempt at home made bread--(next is yeast bread!) and I was so pleased at ease, appearance (browned perfectly!) and it was fabulous with black bean soup recipe from this site!