Velveeta Bread ~ Lunchbag Week 32

This bread started out with a recipe from Kevin Weeks at Seriously Good. I’m sure it’s outrageously good just as posted, but since I’m lazy I changed several things to ingredients I had on hand and needed to use. I actually got carried away with the changes the first time, and tried to make it in my bread machine. Don’t do this – it doesn’t work. Here’s what did work for me:
3/4 cup sour cream
1 lg egg
3 Tbsp butter, melted
1 1/4 cup milk
4 oz. cheese, cut into 1/2 inch cubes (I used Velveeta, he used Cheddar)
1/8 tsp black pepper
1 tsp salt
1/4 tsp cayenne pepper (don’t leave this out)
1 Tbsp baking powder
3 cups all-purpose flour
1/2 cup grated hard cheese (I used Pecorino Romano, he used Parmesan)
Preheat oven to 350 degrees and spray a 9X5 loaf pan (or three mini loaf pans) with non-stick spray.
In a large bowl, mix flour, baking powder, cayenne, salt, and black pepper. Add cheese cubes and toss to coat.
In a medium bowl, mix milk, butter, egg, and sour cream. Combine wet and dry ingredients with spatula just until mixed.
Pour into loaf pan/pans and top with grated cheese. Bake for 45-50 minutes for one large loaf, 30-35 minutes for mini loaves.
We’re using this for egg sandwiches Sunday morning, and then making roast beef sandwiches for lunches this week with just a dab of horseradish sauce – YUMM!

printable version


I’ll be linking this up Friday to the Grocery Cart Challenge Recipe Swap and Colleen’s Kitchen Recipe Swap – I love a good recipe swap!
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4 thoughts on “Velveeta Bread ~ Lunchbag Week 32”

  1. Angie this looks almost sinful! My Son is coming home for Spring Break and he will absolutely love this!
    Thanks for stopping by. And thanks for the tweet to other moms!

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