\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIf you love my Red Lobster<\/a> Cheddar Bay Biscuits<\/a>, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor<\/strong>, just baked right in a bread pan. Slice it warm and serve it with basically anything<\/strong>. It\u2019s a must-make! Trust me!<\/p>\n<\/figure>\n\nWhy You NEED This Recipe in Your Life!<\/h2>\n\nEasy, Reliable Loaf:<\/strong> one bowl, one bread pan, no shaping. It bakes up tender with plenty of cheesy bites throughout.<\/li>\nSimple Dinner Upgrade!<\/strong> Serve it with soups<\/a>, chili<\/a>, pasta<\/a>, or salads. It\u2019s sturdy enough for dunking and scooping without falling apart.<\/li>\nGreat Leftovers: <\/strong>This loaf slices, reheats in seconds, and toasts up beautifully. It stays flavorful, buttery, and crisp around the edges.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCheddar Bay Biscuit Bread Ingredients<\/h3>\n<\/figure>\n\nCheese:<\/strong> Shred cheddar from a block for the best melt. Pre-shredded doesn\u2019t melt as smoothly in the bread.<\/li>\nButtermilk:<\/strong> Use buttermilk<\/a> instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.<\/li>\nButter:<\/strong> If you use salted butter, reduce the added salt to \u00bd teaspoon<\/li>\n<\/ul>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Cheddar Bay Biscuit Bread<\/h2>\nThis bread is super moist without being dense or crumbly. It\u2019s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!<\/p>\n\nPrep: <\/strong>Preheat the oven to 350\u00b0F. Spray a 9 x 5-inch loaf pan<\/a> with nonstick cooking spray. Whisk together\u00a0<\/span>flour,\u00a0sugar,\u00a0baking powder,\u00a0garlic powder,\u00a0onion powder, and\u00a0salt\u00a0in a large bowl<\/a>.<\/li>\nWet Ingredients: <\/strong>Combine\u00a0milk\u00a0and the egg.<\/li>\nCombine:<\/strong> Stir the milk mixture into the flour mixture along with\u00a0the melted unsalted butter\u00a0until combined.<\/li>\nMix and Pour:<\/strong> Stir in\u00a0shredded cheddar cheese, then pour the batter into the prepared baking pan.<\/li>\nBake:<\/strong> Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.<\/li>\nButtery Topping:<\/strong> Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and\u00a0fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit <\/span>bread rest for about 10 minutes before removing it from the pan and slicing.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nVariation Tip:<\/strong> For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning<\/a> into the garlic butter glaze.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
If you love my Red Lobster<\/a> Cheddar Bay Biscuits<\/a>, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor<\/strong>, just baked right in a bread pan. Slice it warm and serve it with basically anything<\/strong>. It\u2019s a must-make! Trust me!<\/p>\n<\/figure>\n\nWhy You NEED This Recipe in Your Life!<\/h2>\n\nEasy, Reliable Loaf:<\/strong> one bowl, one bread pan, no shaping. It bakes up tender with plenty of cheesy bites throughout.<\/li>\nSimple Dinner Upgrade!<\/strong> Serve it with soups<\/a>, chili<\/a>, pasta<\/a>, or salads. It\u2019s sturdy enough for dunking and scooping without falling apart.<\/li>\nGreat Leftovers: <\/strong>This loaf slices, reheats in seconds, and toasts up beautifully. It stays flavorful, buttery, and crisp around the edges.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCheddar Bay Biscuit Bread Ingredients<\/h3>\n<\/figure>\n\nCheese:<\/strong> Shred cheddar from a block for the best melt. Pre-shredded doesn\u2019t melt as smoothly in the bread.<\/li>\nButtermilk:<\/strong> Use buttermilk<\/a> instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.<\/li>\nButter:<\/strong> If you use salted butter, reduce the added salt to \u00bd teaspoon<\/li>\n<\/ul>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Cheddar Bay Biscuit Bread<\/h2>\nThis bread is super moist without being dense or crumbly. It\u2019s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!<\/p>\n\nPrep: <\/strong>Preheat the oven to 350\u00b0F. Spray a 9 x 5-inch loaf pan<\/a> with nonstick cooking spray. Whisk together\u00a0<\/span>flour,\u00a0sugar,\u00a0baking powder,\u00a0garlic powder,\u00a0onion powder, and\u00a0salt\u00a0in a large bowl<\/a>.<\/li>\nWet Ingredients: <\/strong>Combine\u00a0milk\u00a0and the egg.<\/li>\nCombine:<\/strong> Stir the milk mixture into the flour mixture along with\u00a0the melted unsalted butter\u00a0until combined.<\/li>\nMix and Pour:<\/strong> Stir in\u00a0shredded cheddar cheese, then pour the batter into the prepared baking pan.<\/li>\nBake:<\/strong> Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.<\/li>\nButtery Topping:<\/strong> Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and\u00a0fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit <\/span>bread rest for about 10 minutes before removing it from the pan and slicing.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nVariation Tip:<\/strong> For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning<\/a> into the garlic butter glaze.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This bread is super moist without being dense or crumbly. It\u2019s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!<\/p>\n
Variation Tip:<\/strong> For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning<\/a> into the garlic butter glaze.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.<\/span><\/p>\n<\/li>\n\nWhisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Whisk together 2 cups all-purpose flour<\/span>, 1 tablespoon granulated sugar<\/span>, 1 tablespoon baking powder<\/span>, 1 \u00bd teaspoons garlic powder<\/span>, \u00bd teaspoon onion powder<\/span>, and \u00be teaspoon salt<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nCombine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 1 cup milk<\/span> and 1 large egg<\/span>, then stir the milk mixture into the flour mixture along with \u00bc cup melted unsalted butter<\/span> until combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stir in 2 cups shredded cheddar cheese<\/span>, then pour the batter into the prepared baking pan. <\/span><\/p>\n<\/li>\n\nBake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.<\/span><\/p>\n<\/li>\n\nJust before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Just before the loaf comes out of the oven, stir together \u00bc cup melted salted butter<\/span>, \u00bc teaspoon garlic powder<\/span>, \u00bc teaspoon onion powder<\/span>, and 1 tablespoon fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nBrush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage and Reheating Instructions<\/strong><\/span><\/p>\n\nRoom Temperature: <\/b>Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.<\/span><\/li>\nReheat:<\/strong> Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350\u00b0F for 5 to 10 minutes.<\/li>\nFreeze:<\/strong> Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>490<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>31<\/span>g<\/span><\/span>Saturated Fat: <\/span>18<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>114<\/span>mg<\/span><\/span>Sodium: <\/span>840<\/span>mg<\/span><\/span>Potassium: <\/span>168<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>1018<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>452<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Make For Dinner With The Bread<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/cheddar-bay-biscuit-bread-1.jpg\"\/)
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