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Baking recipe · from the recipe book

Cheddar Parmesan Sun-Dried Style Herb Loaf

A tender, golden savory loaf packed with sharp cheddar and nutty Parmesan, studded with sweet roasted red pepper, garlic and thyme, with a crisp cheesy crust.

Cheddar Parmesan Sun-Dried Style Herb Loaf

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • 1 tsp3 gGarlic powder
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • ⅓ cup grated40 gGrated Parmesandivided
  • 1 medium120 gRed bell pepperfinely diced
  • ¼ cup50 gOlive oildivided
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 2 tsp10 gYellow mustard
  • 1 tsp5 gUnsalted buttersoftened, for the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the butter.
  2. Heat 5 g (one tenth) of the olive oil in a small skillet over medium heat and cook the bell pepper for 5 minutes until soft; cool on a plate.
  3. In a large bowl whisk the flour, baking powder, baking soda, salt, black pepper, thyme and garlic powder.
  4. Toss 120 g (four fifths) of the cheddar and 30 g (three quarters) of the Parmesan into the flour mixture with the cooled bell pepper. Save the remaining cheddar and Parmesan for the top.
  5. In another bowl whisk the egg, buttermilk, mustard and the remaining olive oil until smooth.
  6. Pour the egg mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick.
  7. Spread the batter in the pan and scatter the remaining cheddar and remaining Parmesan over the top.
  8. Bake 50 to 55 minutes, until deep golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out and cool on a rack at least 30 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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