Garlic Cheese Loaf

I have been wanting to make this for a LONG time. I’ve been in my husband’s family for over 10 years now and my mother-in-law makes this delicious garlic cheese loaf to serve with many meals, especially Italian dishes. I made my Italian sausage penne the other night and this went perfectly with it! The awesome thing about this bread is that it’s quick to throw together, you likely have all the ingredients you need in your pantry and fridge, and if you’re speedy, it only takes an hour to cook.

• 3 cups *self-rising flour
• 1 cup shredded cheddar cheese
• ¼ cup sugar
• 1 tsp garlic powder
• 1½ cups milk
• ¼ cup canola oil
• 1 egg

Combine flour, cheese, sugar and garlic powder in a large bowl. In a liquid measuring cup, whisk together milk, canola oil and egg. Stir the wet ingredients into the dry ingredients until just combined. Pour into greased loaf pan and bake at 350ºF for 50-60 minutes, or until toothpick placed in centre comes out clean. For my oven it took about 50 minutes. Cool for 10 minutes before removing from pan to cool on a wire rack.

*If you don’t have self-rising flour like me, the substitute for each cup of flour is: place 1½ tsp baking powder and ½ tsp salt in a 1 cup measuring cup and fill to top with all-purpose flour (so you do this 3 times for this recipe).

Garlic Cheese Loaf

 

Author: Sarah Schultz

Recipe type: Bread

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

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Warm garlic cheese bread served with supper is the perfect compliment to almost any meal!

Ingredients

• 3 cups *self-rising flour
• 1 cup shredded cheddar cheese
• ¼ cup sugar
• 1 tsp garlic powder
• 1½ cups milk
• ¼ cup canola oil
• 1 egg

Instructions

1. Combine flour, cheese, sugar and garlic powder in a large bowl.
2. In a liquid measuring cup, whisk together milk, canola oil and egg.
3. Stir the wet ingredients into the dry ingredients until just combined.
4. Pour into greased loaf pan and bake at 350F for 50-60 minutes, or until toothpick placed in centre comes out clean. For my oven it took about 50 minutes.
5. Cool for 10 minutes before removing from pan to cool on a wire rack.
6. Slice and serve.

Notes

*If you don't have self-rising flour like me, the substitute for each cup of flour is: place 1½ tsp baking powder and ½ tsp salt in a 1 cup measuring cup and fill to top with all-purpose flour (so you do this 3 times for this recipe).

3.2.2925

I personally find this tastes best fresh, warm and slathered in butter—so indulge while it tastes best! Life is too short for leftover garlic cheese loaf 😉

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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