I predict that this quick, easy, practical recipe will become a household favorite. For those of you who are “yeast averse,” and “kneading averse,” this will be right down your alley. And notice that it uses self-rising flour, so the texture will be a bit different from the usual yeast-based bread. You can substitute the garlic powder with onion powder, or just leave it out if you’d like your bread a bit less savory. The left over bread will make great croutons; just cube a few slices and brown them in a bit of butter in a skillet.
3 cups self-rising flour
1 cup shredded sharp cheddar cheese
¼ cup sugar
1 teaspoon garlic powder (or onion powder, instead)
1 ½ cups milk
¼ cup vegetable oil
In a large bowl, combine flour, cheese, sugar and garlic or onion powder.
In another bowl, whisk the milk, oil and egg.
Stir into the dry ingredients until just moistened
Pour batter into a greased, 9 X 5 loaf pan and bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center of the loaf comes out clean.
Cool for 10 minutes before removing from pan to wire rack.