Penn Herb Wellness Guide
Cheddar Garlic Bread
Kate Miller
Sharp cheddar coupled with plenty of garlic.
Ingredients
- 3 1/2 cups flour (more if needed), divided
- 1 Tbs yeast
- 1 cup whole milk
- 2 Tbs butter (or margarine)
- 2 Tbs sugar
- 1/2 tsp salt
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 4 cloves garlic, minced
Directions
- In a large mixing bowl, combine two cups flour and yeast.
- Add milk, butter (or margarine), sugar, and salt to a small saucepan. Heat until warm and the butter is completely melted.
- Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky.
- Add 1 1/4 cups cheese (reserve remaining cheese) and garlic until combined. Knead for 5 to 8 minutes.
- Place dough in a lightly greased bowl, cover, and allow to rise for at least 1 hour.
- Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Sprinkle remaining cheese on top.
- Bake at 375F for 25 to 35 minutes, until golden and hollow sounding when tapped.
Nutrition Facts
Calories 441
Calories from Fat 131 (30%)
(23%)Total Fat 15g
(46%)Saturated Fat 9g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
(15%)Cholesterol 46mg
(56%)Sodium 1342mg
(5%)Potassium 162mg
Total Carbohydrate 64g
(2%)Dietary Fiber 1g
Sugars 6g
Sugar Alcohols 0g
(33%)Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.