Shout Out for Cathy Z's Cheese Pepper Quick Bread

Revisiting an old favorite. I hadn't gotten to the store last week and by Saturday, we were out of bread (DH will NOT eat previously frozen bread, so I never have any taking up room in the freezer) He enjoys toast in the AM and since I had all of the ingredients handy, threw this one together. I always add a generous tablespoon of Penzey's toasted onion bits, whisked into the egg/milk mixture. Smells heavenly coming out of the oven.

oh, thank you. I've been wanting to try basically ANY cheese bread lately, but thought I needed to go the yeast route, rather than a quick bread.

And here's a tip for hubbie: the only bread I buy is La Brea Jalapeno Cheddar or their Three Cheese. And I ONLY use it for toast...but made this way: Smear both sides with soft butter (I leave my butter out on the counter). In a non-stick pan over low heat, slowly toast the bread. It takes about 3-4 minutes for the first side to get golden, then 1.5-2 minutes on the second side. The bread gets very crunchy and the toastiness goes THROUGH the bread, just not on the surface. It's my happy spot with coffee for breakfast.

marilynfl said:

oh, thank you. I've been wanting to try basically ANY cheese bread lately, but thought I needed to go the yeast route, rather than a quick bread.

And here's a tip for hubbie: the only bread I buy is La Brea Jalapeno Cheddar or their Three Cheese. And I ONLY use it for toast...but made this way: Smear both sides with soft butter (I leave my butter out on the counter). In a non-stick pan over low heat, slowly toast the bread. It takes about 3-4 minutes for the first side to get golden, then 1.5-2 minutes on the second side. The bread gets very crunchy and the toastiness goes THROUGH the bread, just not on the surface. It's my happy spot with coffee for breakfast.

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Oh honey, have you ever tried Jim 'n Nick's BBQ's cheese drop biscuits? They sell a mix but I think the recipe is out there somewhere, I think I have it bookmarked and will search for it. These are NOT Red Lobster's cheddar bay biscuits. SO much better! But yes, quick breads such a this one and beer bread do good with cheese and other add ins.

I also have a friendship 'sourdough' bread that makes killer toast. I just started a new batch of the starter to start making it again. My cousin is still making it from the starter her mother first got in the 70's. It's not a true sourdough - it's yeast, water, sugar, and instant potato flakes. It's a little on the sweet side but the texture of it is such that is just makes a very nice toast. I have used it to make cheese bread and cinnamon rolls.

marilynfl said:

oh, thank you. I've been wanting to try basically ANY cheese bread lately, but thought I needed to go the yeast route, rather than a quick bread.

And here's a tip for hubbie: the only bread I buy is La Brea Jalapeno Cheddar or their Three Cheese. And I ONLY use it for toast...but made this way: Smear both sides with soft butter (I leave my butter out on the counter). In a non-stick pan over low heat, slowly toast the bread. It takes about 3-4 minutes for the first side to get golden, then 1.5-2 minutes on the second side. The bread gets very crunchy and the toastiness goes THROUGH the bread, just not on the surface. It's my happy spot with coffee for breakfast.

Click to expand...

Haven't seen LaBrea bread in our area, but I do like the idea of pan toasted toast. Thanks!

music-city-missy said:

Oh honey, have you ever tried Jim 'n Nick's BBQ's cheese drop biscuits? They sell a mix but I think the recipe is out there somewhere, I think I have it bookmarked and will search for it. These are NOT Red Lobster's cheddar bay biscuits. SO much better! But yes, quick breads such a this one and beer bread do good with cheese and other add ins.

I also have a friendship 'sourdough' bread that makes killer toast. I just started a new batch of the starter to start making it again. My cousin is still making it from the starter her mother first got in the 70's. It's not a true sourdough - it's yeast, water, sugar, and instant potato flakes. It's a little on the sweet side but the texture of it is such that is just makes a very nice toast. I have used it to make cheese bread and cinnamon rolls.

Click to expand...

No...I looked at all my local stores (Publix, Ingles, Food Lion, Sav a lot) and none of those carry it.
Would love the recipe if you can dig it up.

I've never met a carb I didn't like.

marilynfl said:

No...I looked at all my local stores (Publix, Ingles, Food Lion, Sav a lot) and none of those carry it.
Would love the recipe if you can dig it up.

I've never met a carb I didn't like.

Click to expand...

1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, lightly beaten
1/4 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/4 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees and grease a mini-muffin tin.
Mix dry ingredients together. Add all the wet ingredients and stir until just mixed. Fold in the cheese. Fill mini-muffin cups about 1/2 full. Bake 6-10 minutes - until they are just starting to get a little color. Serve warm - you don't need butter but you could serve with butter or honey butter.

You could probably make these in regular muffin tins and just bake a little longer but they serve them as mini-muffins and they are perfect as is. You can add some jalapeno peppers if wanted or bacon.

These are very similar to a non-cheese spoon bread muffin that this little old tea room in Franklin used to serve. I have that recipe somewhere also. I loved taking my daughter there when she was little. It gave her a chance to sort of learn manners and it felt fancy. They served dishes like creamed chicken, poppy seed chicken casserole, etc. - all the good old tea room type things. Sadly, we lost the last of our old tea room ladies not long ago but her little take out market that carried a lot of her old dishes as take and reheat, is still going under the supervision of some of her staff, at least for now.