Gnarly Casserole Cheese Bread

From the kitchen of One Perfect Bite...We were busy, busy, busy today. The Silver Fox was playing catch-up in the garden and I was working with Emily White who has  been helping me make One Perfect Bite look a bit more professional. Dinner time rolled around before I was ready for it, so it turned out to be a soup and salad meal that I was able to fortify with a cheese bread that I want to share with you tonight. Every once in a while, I stumble on a recipe that is as delicious to eat as it is easy to make. This is one of them. This cheesy quick bread takes 20 minutes to prepare and another 25 to 30 minutes to bake, and if you eat it when it's warm, it can make an ordinary meal quite special. I do have two cautions to share with you regarding its preparation. Resist the temptation to over-mix the ingredients. It is also important to thoroughly mix the wet ingredients before they are added to the flour mixture. Even more important, is the need to test the bread, as best you can,  for doneness. While the  recipe suggests baking for 20 to 25  minutes in a very hot oven, I've added an extra 5 minutes to that time to insure no unwanted moist streaks are encountered when the bread is cut. This casserole bread is fantastic when it is freshly made and warm, but things go downhill rapidly if it sits to long. It is not, in my opinion, a good keeper. I do hope you'll give this simple recipe a try. You won't be sorry. Here is the original recipe.

Gnarly Casserole Cheese Bread...from the kitchen of One Perfect Bite inspired by Marilyn Miner and Taste of Home magazine.

Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic salt
3/4 cup 2% milk
1/2 cup mayonnaise
1 egg, lightly beaten
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped green onions

Directions:
1) Preheat oven to 425 degrees F. Grease a 9-inch round baking dish or casserole.
1) Combine flour, baking powder and garlic salt in a large bowl.
2) Combine milk, egg and mayonnaise in another bowl and whisk to combine.
3) Stir wet ingredients into flour mixture just until flour mixture is moistened. Fold in cheese and green onions. Spoon into prepared baking dish,
4) Bake for 20-25 minutes, or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate any leftovers. Yield: 6-8 servings.






One Year Ago Today: Diane Kennedy's Camarones en Pipian
















Two Years Ago Today: Lamb Sausage
















Three Years Ago Today: Southwestern-Style Potatoes with Roasted Peppers and Herbs
















Four Years Ago Today: Raspberry Yogurt Parfait