Caraway Cheese Bread has flavors similar to cheddar biscuits with a hint of citrus and mild anise flavors from the caraway seeds. The bread is a bit heavier than cheddar biscuits, but not too heavy. I love that cheese is spread throughout this bread.
This savory bread is best served warm. Serve it with a meal, as a snack or as part of a brunch. It is good plain or topped with butter. This cheesy bread goes well with a bowl of beef stew.
Store any leftover bread in the refrigerator. I wrap the bread in wax paper then foil. You can freeze the bread, too. I warm a slice of the refrigerated bread in the microwave covered by a damp paper towel for 20-30 seconds.
This bread is quick and easy to make. First, combine the dry ingredients. Then, combine the wet ingredients. Finally, combine the dry and wet ingredient then bake. The hardest part of this recipe is waiting for the bread to bake then cool enough to eat!
The recipe calls for cheddar cheese. When I make this bread, I usually use cheddar cheese, but a Mexican Cheese Blend is good, too.
The original recipe calls for 1 1/2 - 2 teaspoons of caraway seeds. I use two teaspoons of caraway seeds when I bake this bread. I like the hint of licorice flavors, it compliments the cheesy bread. Although I haven't tried it yet, I think this bread would be good without the caraway seeds if you don't want to add them.
If you like cheesy bread-type snacks, take a look at Crusty Cheese Rings. They are similar in flavor to cheddar biscuits, too. Crusty Cheese Rings are good served as an appetizer or a snack. They are a lighter bread, similar to a biscuit.
I found this recipe on the Taste of Home site. A bread full of cheese definitely caught my attention.
I hope you enjoy the Caraway Cheese Bread!
Caraway Cheese Bread
- 2 1/2 cups all-purpose flour
- 2 cups shredded cheddar cheese
- 2 teaspoons caraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 jumbo eggs, room temperature
- 10 ounces plain non-fat Greek yogurt or other plain yogurt
- 1/2 cup butter, melted
- 1 tablespoon Dijon mustard
- Preheat the oven to 375F.
- Lightly grease a 9x5 loaf pan. Set aside.
- Whisk together the flour, cheese, caraway seeds, salt, baking powder and baking soda. Set aside.
- In another bowl, combine the eggs, yogurt, butter and mustard until blended.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Pour the batter into the prepared loaf pan.
- Bake for 30-35 minutes or until a pick inserted comes out clean.
- Place the loaf pan on a wire rack and let cool for about 10-minutes.
- Remove the loaf from the pan.
- Serve warm.