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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.4
  • Total Fat: 4.5 g
  • Cholesterol: 12.3 mg
  • Sodium: 294.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Cheddar-Herb Quick Bread (Adapted from Foodland Magazine) calories by ingredient
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Cheddar-Herb Quick Bread (Adapted from Foodland Magazine)

Submitted by: KITHKINCAID

Introduction

Delicious quick bread that can be made completely organic, low fat & whole wheat! I substituted regular flour for whole wheat flour, used skim milk and skim milk cheese and fresh herbs. You can use whatever herbs you like - original recipe called for chives, sage & tarragon, but I also love basil, thyme and oregano. Delicious quick bread that can be made completely organic, low fat & whole wheat! I substituted regular flour for whole wheat flour, used skim milk and skim milk cheese and fresh herbs. You can use whatever herbs you like - original recipe called for chives, sage & tarragon, but I also love basil, thyme and oregano.
Number of Servings: 12

Ingredients

    1 organic lemon
    1 cup organic milk
    2 1/4 cups organic flour
    1/4 cup chopped herbs
    3/4 tsp baking powder
    3/4 tsp baking soda
    1/2 tsp salt (I use sea salt and leave it out of the recipe to sprinkle on top!)
    2 tbsp unsalted organic butter, cold, finely cubed

Directions

1. Preheat oven to 375 degrees. Extract 1 tbsp juice from the lemon. Stir lemon juice into milk and let stand 5 minutes to sour the milk. Meanwhile, blend all dry ingredients in large bowl.

2. Cut in butter until crumbly using pastry blender or 2 knives. Add the milk mixture and stir until ragged dough forms. Turn out onto lightly floured surface and kneed lightly about 10 times until no dry patches remain.

3. Transfer dough to a parchment-paper lined cookie sheet and pat into round disk (about 1 inch thick). Dust the loaf with a little flour (and salt if you've reserved it) and score the top with a large X. Bake 30 minutes or until toothpick comes out clean. Transfer to a rack and cool before slicing.

Makes 12 slices.

Number of Servings: 12

Recipe submitted by SparkPeople user KITHKINCAID.






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