"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cheddar Bundt Loaf Recipe

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This recipe for Cheddar Bundt Loaf, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Bartlett
Added: Sunday, March 29, 2009


Batter Bread:
21/2 c. flour
2 T. sugar
1 tsp. salt
2 pkg. dry yeast, instant blend
1/2 c. milk
1/2 c. water
1/4 c. butter
1 egg
1 T. poppy seed
1/4 c. butter, softened
1/4 tsp. marjoram
1/4 tsp. thyme
1 tsp dried minced onion
1 c. (4 oz.) shredded cheddar cheese

Filling: Combine butter and seasoning: mix well. Add cheese: mix well and set aside. Generously grease 10-inch bundt or tube pan; sprinkle with poppy see. Set aside.
Batter Bread: In large mixing bowl combine 1 1/2 c.flour, sugar, salt and dry yeast; mix well. In small saucepan combine milk, water, and butter; heat until warm (butter does not need to melt). Add warm mild mixture and egg into flour mixture. Blend at low speed until moistened; beat 3 min. at medium speed. By hand gradually add remaining flour, stirring to make a stiff batter. Spoon and spread remaining batter over filling. (If filling is not entirely covered, batter will cover completely after rising.) Cover and let rise in warm place until light and doubled, about 1 hour. Bake at 350 for 35 to 40 min. until golden brown. Invert to immediately remove from pan.

Preparation Time:
Preparation Time:
20 min. prep- I hour rising -35 min. baking




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