I used 2¼ cups of cheese for this recipe. You can combine the two to three cheeses you love most. I am a fan of mature cheddar cheese and I always have Parmigiano-Reggiano or Pecorino Romano in my fridge. I love freshly grated cheese on my pasta. This bread tasted very nice. We finished it within 15 minutes. Don’t ask how many we were…but there were about ten slices. Have a pleasant day!
Please assemble ingredients before you start
Gently stir in the three cheeses.
Spoon the batter into the prepared loaf pan.
Scatter the extra 2-tablespoons cheddar cheese on top.
Bake 45 minutes to 1 hour, or until a toothpick inserted in the centre of the bread comes out clean. (I baked 45 minutes).
Three Cheese Savoury Bread
Preparation time: 15 minutes; Baking time: 45-50 minutes; Makes: 9 x 5 inch loaf
- 250g (2 cups, 8.8oz, 2 cups) all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼-½ teaspoon cayenne or Kashmiri chilli powder
- 1 cup buttermilk
- 1 egg
- ¼ cup melted butter or vegetable oil or margarine
- 1 cup shredded, cheddar cheese
- 1 cup shredded, Jalapeño havarti cheese
- ¼ cup shredded Parmesan or Pecorino Romano cheese
- 1-2 tablespoons grated cheese, extra
- Preheat your oven to 350ºF (180ºC). Grease and flour a 9 x 5 inch or 8.5 x 4.5 inch loaf pan.
- In a bowl whisk together the flour, sugar, baking powder, baking soda, salt and cayenne or Kashmiri chilli. Make a well in the centre.
- In a separate bowl, whisk together the buttermilk, egg and melted butter. Add the buttermilk mixture to the flour, and gently combine. Do not over mix the batter.
- Gently stir in the three cheeses. Spoon the batter into the prepared loaf pan. Scatter the extra 2-tablespoons cheddar cheese on top. Bake 45 minutes to 1 hour, or until a toothpick inserted in the centre of the bread comes out clean. (I baked 45 minutes).
Points to Note
- You can use three of your favourite cheeses.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.