Garlic Cheese Bread
    This receipt was shared by my cousin Buffi who got it from her next door neighbour Pauline. This is really delicious; and is a baking soda bread so there is no yeast to worry about, no "covering and leaving in a warm place to rise" and so on. The receipt calls for a 6 cup casserole. I used a 1.5 litre glass loaf pan that measures 8" X 4" X 2 1/2" deep.

    This is best served warm. Buffi suggests serving with butter; but we found it is pretty good as is. It already has a half cup of butter right in it.


Ingredients

1/2 cup butter
2 eggs
3 cloves garlic minced
1 1/2 cups flour
3 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream
     Note: Use REAL 14% sour cream, 
       not that low fat, watered down stuff!
2/3 cup shredded old Cheddar cheese
    Note: I used a cup of cheese.

Directions

     Preheat oven to 350° F.

     In a large bowl, cream butter, beat in eggs and garlic. In a second bowl, combine dry ingredients. Slowly stir dry ingredients into creamed mixture, alternating with sour cream. Stir in cheese. 

     Spoon into a greased and lightly floured 6 cup casserole dish or loaf pan. If you wish, sprinkle some extra shredded cheese on top. Bake for 50 to 60 minutes at 350° F until golden brown and a tester comes out clean. Let cool for 5 minutes, then take out and put on a rack.


Note:   If you have trouble with things like this burning on the bottom, try using the "top" oven rack in the middle of the oven with a cookie sheet on the lower rack as a "heat shield" between the element and the garlic cheese bread.
Click the printer for a "printer friendly" version without the photos: printer icon

Thanks to Buffi and Pauline.

Click to return to the Sewell's Eclectic Cook Book Index