Lowfat Cheese Bread

by Mar 3rd, 2011 // Healthy, Sides, Veggie Friendly

Lowfat Cheese Bread

My kids love cheesy bread, which to them is an open face grilled cheese. When I saw the recipe in America’s Test Kitchen Healthy Family Cookbook for a lowfat cheese bread and went over the recipe with Sylvie, she was delighted at the thought of cheese cooked inside the bread.  We had an adventurous time making it and went through way more cheese than the recipe called for with 2 little ones grabbing bite after bite and an accident halfway through.

They both wanted to stir by themselves and began ‘nudging’ each other out of the way and pushing the other spoon out of the bowl until…You guessed it!  It all went flying all over themselves and the kitchen. Time to start over. At least we all cracked up, especially when I used the vacuum on them! After the second try and patiently waiting for the bread to finish cooking and cool, we all dug in and couldn’t get enough. It was well worth the extra effort and wait!

Lowfat Cheese Bread Recipe
from Healthy Family Cookbook

Ingredients:
3/4 cup coarsely grated Parmesan cheese
1 3/4 cups all purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
3/4 cup extra sharp cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups buttermilk
1 tablespoon canola oil
1 large egg

Adjust oven rack to middle position and heat to 350 degrees. Lightly coat and 8 1/4 by 4 1/2 inch loaf pan with vegetable oil spray, then sprinkle 3 tablespoon of the Parmesan cheese evenly over the bottom of the pan. Whisk the all-purpose flour, whole wheat flour, baking powder, salt, mustard, cayenne, and black pepper together in a large bowl. Stir in the cheddar and 5 tablespoons more Parmesan, breaking up any clumps. In a separate bowl, whisk the buttermilk, oil, and egg together until smooth. Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just combined (do not over mix). The batter will be heavy and thick. Scrape the batter into the prepared pan, and sprinkle with the remaining 1/4 cup Parmesan. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 45-50 minutes, rotating pan halfway through. Let loaf cool in the pan for 10 minutes, the turn out onto wire rack and let cool for 1 hours before serving.

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