easy bread recipe

Homemade Garlic Herbed Cheddar Bread

Here is the recipe for Homemade Garlic Herbed Cheddar Bread. This is a knead with your hands type of bread. The kind that makes your house smell divine as it permeates throughout. It is the smell of warmth, love, and comfort food.

Recipe

This is an easy recipe. Just get a Bread pan….grease it.

Mixing bowl: 3 c. self-rising flour, 1.5 tsp garlic powder, 1 tsp. Onion powder, 2 T. Italian Seasoning, 1/4 c. sugar. Mixa Mixa.

Once mixed, add 1 egg, 1/4 c. oil, 1.5 c. milk, and 1.5 c. cheddar. Mixa Mixa again.

Slap it all in your bread pan.

Bake at 350 for about 45-50 minutes.

When warm, slather with butter.

You can thank me later 🙂

This is an easy, no-brainer type of recipe. Go ahead, make it, invite your friends and family and impress them with your skills. I’m all about low-carb recipes, but sometimes a girl needs some bread. Thankfully, I do not make bread as I used to. Maybe it is because we are all overweight. It could be because I don’t have time like I did when the kids were younger.

Bread Bowls

This was my first attempt at making Bread Bowls. I would say they were a huge success and have been made again!

Bread Bowls

2 tablespoons active dry yeast
3 cups warm water
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups of bread flour

Directions

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture, and 3 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled about 30 minutes.
3. preheat oven to 500°. Punch dough down. Divide and shape into six balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score the surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool.
4. Cut a thin slice off the top of the bread. Hollow out the bottom half, leaving a 1/4-in. shell We used the discarded bread to dip in our soup. What I had leftover, I put on a cookie sheet and dried out in the oven at 200. Once they were dried and cooled, I put them through the food processor with some Italian Seasoning, Basil, and Oregano to make Italian-style bread crumbs.

What I Served Them With

I served in these bowls, Loaded Baked Potato Soup, and Philly Cheesesteak Soup.

This is before I cut the tops off. I used this recipe, normally and made my bowls, then I used 1/2 the recipe and made a few more. Mine made 10 in total.