Cheese Bread
"This recipe came from a former restaurant in Portland, OR. They served it as an accompaniment to all dinners. Everyone seems to love it. Once spread is made it's only a few minutes to add to your dinner menu."
photo by KellyMae
- Ready In:
- 22mins
- Ingredients:
- 7
- Yields:
-
1 Loaf sourdough bread
ingredients
- 1⁄2 lb margarine
- 1⁄4 lb sharp cheddar cheese, grated
- 1⁄8 lb romano cheese, grated
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- sourdough French bread
directions
- Have ingredients at room temperature, beat slowly in mixer until well blended and fluffy.
- Spread on sourdough french bread and toast under broiler until just bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
There's a local restaurant in PA that also serves cheese bread as an accompaniment to all their dinners. My son loves their bread, and as a result, we patronize this restaurant more frequently than we would if they didn't serve the bread. I tried to duplicate it but no luck. Then I discovered recipezaar...and your recipe. My son likes it better than the restaurant's! Thank you for posting!! -
Very good! We tweaked the amounts for one small loaf. This went really well with our vegetable soup! Thanks Mary. -
Mmmm, this was good. Very buttery. I made an individual serving, so guessed at the reduced quantities, but think I did ok, and just mixed with a fork. Subbed a slice of white bread. I preferred the slice that was browned a bit. Made a nice little snack. -
This is very, very rich but also very good. My husband loved it. I really think that it makes enough spread for 2 loaves of bread. Perhaps I have been dieting too long!! Also, I would mince some fresh garlic instead of the powder next time and I do think there will be a next time. Thank you for this yummy recipe. -
Great bread! Tasted excellent, but not for those on a diet....
see 4 more reviews
Tweaks
-
Mmmmm had this for lunch today with chicken soup. Excellent!! I had to replace the romano with parmesan which I had, and with the sharp cheddar, it was a wonderful strong taste. I scaled the recipe to half and used part of a plain french loaf I happened to have in. Thanks for sharing, will be making this again!!
RECIPE SUBMITTED BY
Mary in OR
Lake Oswego, Oregon
I'm a stay at home, grandma raising my oldest Grandson who is 9 years old and the joy of my life. Have always had a passion for cooking and trying new recipes. As a fibromyalgia 'victim' I'm now looking for easy do ahead recipes.
