Showing posts with label cheese recipes. Show all posts
Showing posts with label cheese recipes. Show all posts

Monday, February 26, 2024

Jalapeño Cheddar Muffins #MuffinMonday

Slightly spicy and oh so cheesy, these jalapeño cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Once again, I’m sharing a small batch recipe for Muffin Monday, the last Monday of the month. It makes just six normal sized muffins but I must confess that my husband and I each ate two, one after the other, as soon as I took the photos for this post. They are so good! Just double the ingredients if you need 12.

Jalapeño Cheddar Muffins

I used a English mature cheddar for the extra sharp cheddar in this recipe because it’s our favorite but I have to admit for prettier muffins, an orange-colored cheddar might make a nicer contrast with the green jalapeños on top. Does anyone know why we color our cheddar here in the States? I must research this but if you know, please tell me why! 

Ingredients for 6 muffins
1 fresh jalapeño
Drizzle olive or canola oil to grease 6-cup muffin pan
1 cup or 125g flour
1 teaspoon baking powder
1/4 teaspoon salt
Few good grinds of fresh black pepper
4 oz or 112g extra sharp cheddar
1/3 cup or 78ml milk
3 tablespoons canola or other light oil
2 teaspoons Worcestershire sauce (We prefer Lea & Perrins.)
1 egg

Method
Slice six thin rounds from your jalapeños to use for decoration, then mince the rest of them, discarding the seeds (if you want them less spicy) and stems. 


Preheat your oven to 350°F or 180°C and grease your 6-cup muffin pan liberally with canola or olive oil.  I don’t recommend using muffin liners when baking with cheese because the melty cheese makes the muffins hard to remove from the paper.

Grate your cheese. Put aside a small handful for topping the muffins. Whisk together your flour, baking powder, salt and pepper in a large bowl. 


Add the bigger pile of cheese to the flour bowl and stir to coat the cheese.


Now add the minced jalapeños and stir to coat again.


In another bowl, whisk together the milk, oil, Worcestershire sauce and egg. 
 

Pour your wet ingredients into the dry ingredients and fold them together until just mixed. 


This is a really stiff batter, almost a dough. But trust. When the muffins bake, all that cheese is going to melt and you will end up with lovely tender muffins.

Divide the batter evenly among the 6 muffin cups. Top each with some reserved cheese and a slice of jalapeño.


Bake in your preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Cool on a rack for a few minutes and then remove the muffins from the pan to cool completely.  

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

If, despite liberal greasing, your muffins still stick to the pan a little, just run a knife or silicone spatula around the outside of each muffin and they should pop free.

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

Enjoy!  

As I mentioned above, it’s Muffin Monday, our favorite day of the month! Check out the other recipes my blogger friends are sharing: 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Jalapeño Cheddar Muffins!

Food Lust People Love: Slightly spicy and oh so cheesy, these Jalapeño Cheddar muffins are fluffy inside with a little cheesy crunch on the outside. In short, they are delicious. Perfect for breakfast OR snack time. They are also a great accompaniment for soup!

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Wednesday, May 4, 2022

Homemade Cheese Cracker TIE Fighters

These homemade cheese cracker TIE fighters are cartoonish compared to the real thing but they are so delicious that I hope you will be willing to forgive my artistic license. 

Food Lust People Love: These homemade cheese cracker tie fighters are cartoonish compared to the real thing but they are so delicious that I hope you will be willing to forgive my artistic license.

For today’s Foodie Extravaganza party, our host chose a Star Wars theme since it’s May the Fourth and all day long folks will be saying "May the Fourth be with you" and memes will abound. 

I must confess that I’m not a big Star Wars fan. In fact, the only movie of the series I have seen in its entirety is Episode VII: The Force Awakens. That said, the whole franchise is such a huge part of popular culture that there is no way to avoid knowing the characters and general story. Unless you live under a rock. 

In case you don’t know what a TIE fighter is, here’s a photo for you. They are star fighters in the Star Wars universe usually piloted by the Imperial force. TIE stands for "Twin Ion Engine.” This is what I tried to make out of cheese crackers and little cheese balls. 

Star Wars tie fighter - two flat hexagonal sides connected by a sphere in between. They are star fighters in the Star Wars universe usually piloted by the Imperial force, i.e. the good guys.


I think mine are pretty cute but I also understand that “cute” is probably not supposed to be an adjective pertinent to TIE fighters. So sue me! At least I tried. 

Homemade Cheese Cracker TIE Fighters

The chilling time is essential to make sure the crackers hold their shape. Because everyone knows that TIE fighters are hexagonal. I bought this hexagon cookie cutter on Amazon: Hexagon Cookie Cutters <affiliate link. It was a bit smaller than I was hoping for but it was simple to use and wasted very little dough. I got about 48 crackers out of this dough recipe. So 24 TIE fighters. 

Ingredients
For the crackers:
1/2 cup or 63g all-purpose flour
1 teaspoon cornstarch
1/4 teaspoon smoked paprika
pinch fine sea salt
3 oz or 84g extra sharp cheddar cheese
3 tablespoons or 43g unsalted butter, cold and cut into cubes
1 tablespoon cold water

For assembling the TIE fighters:
2 oz or 56g extra sharp cheddar cheese
2 oz or 56g cream cheese, softened
1/4 teaspoon smoked paprika

Method
In a large mixing bowl, whisk together the flour, cornstarch, smoked paprika and pinch of salt. 


Grate the cheddar cheese for the crackers finely into the flour bowl. Toss till well combined. Add the mixture to your food processor along with the cold bits of butter. 


Process about 20 seconds, until the mixture looks like damp sand. 


Add the cold water and pulse until the mixture looks like clumps of dough. 


Transfer the dough to a large square of cling film. Fold the sides over and press the dough down into a neat square about 6 in or 15cm across. 


Fold the ends of the cling film over to keep the dough from drying out. Refrigerate for at least 45 minutes (or up to two days.)

Meanwhile, grate the cheddar for the TIE fighters and combine it thoroughly in the food processor with the cream cheese and paprika. 


Divide it into 1/2 teaspoon portions and roll them in balls. Cover with cling film and refrigerate with the cracker dough. You are going to end up with a few leftover cheese balls but they are delicious on their own so no worries. 


Preheat oven to 350°F or 180°C and prepare your baking pan by lining it with baking parchment or a silicone liner.  (I couldn’t quite fit all my crackers on one pan so I baked them in two lots, one after the other.)

Remove the dough and the cheese ball from the refrigerator. Open the cling film around the dough, lay another piece of cling film on top, and use a rolling pin to roll it into a rectangle 8x9 in or 20x23cm.   

Use the hexagon cutter to cut the dough into crackers. 


Re-roll out any remaining dough to make the rest. If the dough feels too soft to transfer easily to the baking pan, chill it in the freezer for 5-10 minutes before attempting the move. It is already so hot here in Texas that the extra chill time was essential in my warm kitchen. 

Place the hexagons on your prepared baking pan. Use a skewer or chopstick to poke a hole through the center of each. The first batch was 35. The second batch was only 13 for a total of 48.


Bake until golden brown around the edges, about 18-20 minutes, rotating the baking pan halfway through baking.

Remove from the oven and leave to cool completely before assembling the TIE fighters. 


I was impatient so I transferred mine to a wire rack so they'd cool faster. 

To assemble the TIE fighters, gently press one cheese ball onto one cracker. Top with another cracker and press gently. Turn it sideways to balance on the crackers. Repeat until all the TIE fighters are assembled. 


Enjoy! And may the force be with you.

Food Lust People Love: These homemade cheese cracker tie fighters are cartoonish compared to the real thing but they are so delicious that I hope you will be willing to forgive my artistic license.

As I mentioned above, the theme for today's Foodie Extravaganza party is Star Wars! Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all the fun Star Wars recipes below. 



Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Homemade Cheese Cracker TIE Fighters! 

Food Lust People Love: These homemade cheese cracker TIE fighters are cartoonish compared to the real thing but they are so delicious that I hope you will be willing to forgive my artistic license.

 .



Sunday, April 17, 2022

Spicy Ham Pimento Cheese Sandwiches

These Spicy Ham Pimento Cheese Sandwiches are a welcome savory treat that is perfect for parties or picnics. Like ‘em even spicier, add more jalapeño!

Food Lust People Love: These Spicy Ham Pimento Cheese Sandwiches are a welcome savory treat that is perfect for parties or picnics. Like ‘em even spicier, add more jalapeño!

A couple of weeks ago, my husband made a dish that called for eight ounces of roasted red peppers aka pimentos. Younger daughter was dispatched to the store and came home with a 12-ounce jar. Now you or I might have just hummed the whole thing in but my husband is still quite the recipe rule follower (although he is getting better with experience) so he weighed out 8 ounces and put the rest in the refrigerator. 

Fortuitously, my pimento cheese recipe calls for exactly four ounces so it did not go to waste. To change things up a little, I added eight ounces of diced ham as well. Delicious!

Spicy Ham Pimento Cheese Sandwiches

For this sandwich spread, I used a pack of ready diced ham but this would also be an excellent use for some of your leftover baked ham from Easter or Christmas. If you don’t have leftover pimentos, there are 4 oz jars available at most grocery stores. 

Ingredients 
1 (4 oz or 113g)) jar pimentos, drained and chopped
1-2 teaspoons finely grated onion, plus any juice
8 oz or 227g extra sharp cheddar cheese, finely grated
1 fresh jalapeño, minced
8 oz or 227g diced ham
1/2 cup or 120ml mayonnaise
10 slices sandwich bread, crusts removed

Method
Grate the cheddar finely into a large bowl with plenty of room for mixing. Use a microplane to grate the onion right in top of the cheese so that any onion juice will also drip in. 


Add in the minced jalapeño and the pimentos. Use a fork to mix them thoroughly with the cheese and onion.


Add in the diced ham and mix again. It’s easier to mix thoroughly when the ingredients are dry so make sure to do this before adding the mayonnaise. 


Now, add in the mayonnaise and mix well.


Spread on bread for sandwiches. Be generous! Put it on thick. No one likes skimpy sandwich filling.


Or if you want to get fancy, cut the sandwiches into three. These will be very popular on a party table.


If you make them ahead, refrigerate the sandwiches covered with slightly damp paper towels and then cling film. This keeps the bread from getting dried out and stale. 

Food Lust People Love: These Spicy Ham Pimento Cheese Sandwiches are a welcome savory treat that is perfect for parties or picnics. Like ‘em even spicier, add more jalapeño!

Enjoy!

Happy Easter to my readers who celebrate today! It’s Sunday FunDay and my friends and I are sharing creative ham sandwiches. Check out the links below. Many thanks to our host, Sue of Palatable Pastime

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these Spicy Ham Pimento Cheese Sandwiches!

Food Lust People Love: These Spicy Ham Pimento Cheese Sandwiches are a welcome savory treat that is perfect for parties or picnics. Like ‘em even spicier, add more jalapeño!
 .

Wednesday, November 3, 2021

Jalapeño Pecan Cheese Ball

This spreadable Jalapeño Pecan Cheese Ball is made with cream cheese and cheddar. It’s a spicy, creamy, crunchy, delicious, attractive addition to your party table. Watch it disappear!

Food Lust People Love: This spreadable Jalapeño Pecan Cheese Ball is made with cream cheese and cheddar. It’s a spicy, creamy, crunchy, delicious, attractive addition to your party table. Watch it disappear!

Growing up I was not a fan of the cheese balls my paternal grandmother adored. But because she loved them, they always made an appearance at family gatherings around the holidays. I think my mom bought them for Gram from Hickory Farms but I’ll have to get back to you on that.

If you’ve been buying them too, I’m here to tell you how easy they are to make at home. The only challenging part is mixing the ingredients together since this makes a fairly firm ball. Roll up your sleeves and apply a little elbow grease to that wooden mixing spoon and you’ll be fine.

Jalapeño Pecan Cheese Ball

The ingredients below make one substantial cheese ball (about 1.1 lbs or 500g) but I can promise it will disappear in no time. We like to spread it on crackers or toast but you just might find yourself licking the knife when all of those are gone. Choose a dull one.

Ingredients
8 oz or 227g cream cheese, softened
4 oz or 113g sharp white cheddar cheese
1 1/2 cups or 150g pecans
2 green onions
1 fresh jalapeño
4 soft sun-dried tomato halves (if in oil, drain and pat completely dry with paper towels)

To serve:
Crackers or toast rounds

Method
Grate the cheddar cheese. Finely mince the jalapeño, green onions and sun-dried tomatoes. Separate out about 1 tablespoon each of the vegetables to be used later when we roll the cheese ball. 

Chop the pecans finely.

Finely mince the jalapeño, green onions and sun-dried tomatoes. Separate out about 1 tablespoon each of the vegetables to be used later when we roll the cheese ball.   Chop the pecans finely.

In a bowl, use a wooden spoon or stiff spatula to combine the cream cheese, cheddar cheese, one quarter of the pecans (you can just eyeball this) and the bigger piles of jalapeño, green onions and sun-dried tomatoes until thoroughly blended. 

In a bowl, use a wooden spoon or stiff spatula to combine the cream cheese, cheddar cheese, one quarter of the pecans (you can just eyeball this) and the bigger piles of jalapeño, green onions and sun-dried tomatoes until thoroughly blended.

Form the mixture into a ball.

Form the mixture into a ball.

Cover your work surface with cling film. I find this works best if I wipe the countertop with a clean damp sponge first which helps the cling film stick and stay in place. Sprinkle the reserved minced jalapeño, green onions and sun-dried tomatoes onto the cling film. 

Cover your work surface with cling film. I find this works best if I wipe the countertop with a clean damp sponge first which helps the cling film stick and stay in place. Sprinkle the reserved minced jalapeño, green onions and sun-dried tomatoes onto the cling film.

Top these with the remainder of the chopped pecans. Transfer the cheese ball to the middle. 

Top these with the remainder of the chopped pecans. Transfer the cheese ball to the middle.

Dampen your hands with a little water to stop the cheese from sticking to them and then roll the cheese ball around on the pecans and veggies until it’s completely covered. You can keep rolling it, applying gentle pressure until most of the pecans have adhered to the ball. 

Dampen your hands with a little water to stop the cheese from sticking to them and then roll the cheese ball around on the pecans and veggies until it’s completely covered. You can keep rolling it, applying gentle pressure until most of the pecans have adhered to the ball.

Pile any leftover pecan/veggie bits in the middle of your serving plate and, using your hands, pop the cheese ball on top, pressing down gently. 

Pile any leftover pecan/veggie bits in the middle of your serving plate and, using your hands, pop the cheese ball on top, pressing down gently.

Refrigerate the jalapeño pecan cheese ball, covered, for at least 1 hour to chill.

The finished cheese ball with crackers.

Serve with crackers or toasted rounds of bread.

Food Lust People Love: This spreadable Jalapeño Pecan Cheese Ball is made with cream cheese and cheddar. It’s a spicy, creamy, crunchy, delicious, attractive addition to your party table. Watch it disappear!

Enjoy!

Food Lust People Love: This spreadable Jalapeño Pecan Cheese Ball is made with cream cheese and cheddar. It’s a spicy, creamy, crunchy, delicious, attractive addition to your party table. Watch it disappear!

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to get together to celebrate an obscure food holiday. This time it’s National Georgia Pecan Month! I can’t promise my pecans are from Georgia but this recipe certainly showcases my favorite nut. Check out the links to the other recipes below. Many thanks to our host, Wendy of A Day in the Life on the Farm


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pin this Jalapeño Pecan Cheese Ball!

Food Lust People Love: This spreadable Jalapeño Pecan Cheese Ball is made with cream cheese and cheddar. It’s a spicy, creamy, crunchy, delicious, attractive addition to your party table. Watch it disappear!

.

Sunday, October 24, 2021

Bavarian Cheese Spread

Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.

Food Lust People Love: Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.

The original Obatzda recipe is credited to Katharina Eisenreich who was the innkeeper of the Bräustüberl Weihenstephan from 1920 -1958, a good long run. She served it to her guests as a light snack to accompany their morning beer and soon the idea spread, with many beer gardens creating their own special recipes. 

I'm just going to say that again to make sure you didn't skim by it: morning beer. Why don't we have a morning beer tradition? It sounds like a solid idea, at least on the weekend.

The recipe I’m sharing for this week’s Sunday FunDay Oktoberfest theme is purported to be that original Bavarian cheese spread recipe from the Bräustüberl Weihenstephan. I must confess that I had a certain reluctance to believe that a classic German cheese spread recipe would actually start with a French cheese. So I consulted an American friend who spent time in Germany growing up. Enough time that, in fact, she is fluent in German and is now a qualified German teacher. She kindly checked what she called the “German part of the web” and confirmed the recipe and added a bit more information. 

Bavarian Cheese Spread

Frau Eisenreich's Bavarian cheese spread does start with Camembert, the riper the better. The story there goes that it was created to use cheese that was reaching its use by date and was quite strong. Butter was added to make it milder. And to be authentic, obatzda must be mixed or kneaded together by hand. A side note that I found humorous: Apparently Germans call all cream cheese Philadelphia. 

Ingredients
8 3/4 oz or 250g Camembert cheese
1/3 cup or 70g butter
5 1/3 oz or 150g cream cheese, at room temperature.
4 1/4 oz or 120g onions, minced, plus extra sliced in rings to serve
1/4 teaspoon paprika, plus another pinch for garnish
1/4 teaspoon ground cumin
1 pinch each salt and pepper
7 tablespoons or 100ml Weißbier (weissbier/wheat beer)

Method
Cut the Camembert into small pieces with a sharp knife. This is easier when the Camembert is still chilled. Put it in a large mixing bowl and leave to come to room temperature.

Add butter, cream cheese, chopped onions, paprika, cumin, salt and pepper. 


Use your clean hands to thoroughly mix the ingredients together until you have a homogeneous paste. 


Use a rubber spatula to scrape the bowl, then add in the beer and mix again until all the beer is incorporated, using your hands or a wooden spoon. 


Cover the bowl with some cling film and refrigerate several hours or even till the next day to give the flavors time to combine.

Serve the Bavarian cheese spread sprinkled with a little paprika for garnish, along with brown bread or pretzels, slices of raw onion and, of course, beer. 

Food Lust People Love: Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.

It’s Sunday FunDay and we are here to help you celebrate Oktoberfest whether that’s a thing in your neck of the woods or not! Check out all the German fare we are sharing below! 


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Bavarian Cheese Spread!

Food Lust People Love: Bavarian Cheese Spread, also known as obatzter, obazda, obazde, obazd'n and obatzda, is a strong cheese spread made with ripe Camembert, cream cheese, butter, onions, spices and, of course, beer. It’s a classic Bavarian beer garden recipe, best enjoyed with a cold stein of Weissbier or indeed, your own favorite brew.
 .

Tuesday, August 10, 2021

Cheddar Smoked Paprika Soda Bread #BreadBakers

Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good! 

Food Lust People Love: Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good!

Smoked paprika is one of my favorite spices and I use it a lot when I am cooking vegetarian dishes, for a little extra flavor that I might have otherwise added with smoked bacon in a non-vegetarian recipe. It’s great in tomato sauce and chili for the same reason, even when those do have meat already. 

One of the few things my husband and I disagree on is smoked cheese. I’m a fan. He’s not. In this quick soda bread, the smoked paprika makes a nice background to the cheddar, a hint of smokiness that reminds me of smoked cheese. What’s funny is even the smoked cheese naysayer loves this bread. Go figure.

Cheddar Smoked Paprika Soda Bread

If you don’t have buttermilk but do have white vinegar and regular milk, make a buttermilk substitute by adding 1 1/2 tablespoons vinegar to your measuring jug, then fill up to the volume needed with milk. Stir and set aside for about five minutes and you are ready to start mixing.

Ingredients
3 cups or 375g all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon smoked paprika
1/4 cup or 57g unsalted butter, cut into pieces
4 oz or 113g extra sharp cheddar, finely grated 
1 1/4 cups or 296ml buttermilk

For glaze:
1 egg white
1/2 teaspoon smoked paprika

Method
Preheat your oven to 350°F or 180°C and line a baking pan with baking parchment or a silicone liner.

In a small bowl, combine the flour, sugar, baking soda, salt and smoked paprika. 


With a pastry blender or a fork, cut the butter into the dry mixture until it resembles a coarse meal. 

Add the grated cheddar cheese a little at a time and stir well to combine. 


Pour in buttermilk and mix until dough comes together. 


Turn the dough out onto a heavily floured surface.


Knead the dough by folding it over and pressing it down four or five times. 


Shape the dough into a round loaf and place it on your prepared baking sheet. Whisk the smoked paprika into the egg white and brush the top of the loaf with the mixture.  


Use a lame or sharp knife to cut a large X into the top of the dough.  


Bake in your preheated oven for 40-45 minutes or until golden brown. 

Food Lust People Love: Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good!

Cool on a wire rack then slice to serve.

Food Lust People Love: Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good!

Enjoy!

Food Lust People Love: Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good!

It’s the second Tuesday of the month so it’s time for Bread Bakers and our theme is spiced savory recipes! Check out all the bread recipes we are sharing today. Many thanks to our host, Renu of Cook with Renu

BreadBakers
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheddar Smoked Paprika Soda Bread! 

Food Lust People Love: Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good!
 .