Garlicky Cheese Bread

CheeseBreadVertbfLOWe braved the wilds of Woodman’s last Saturday afternoon. I have to say it was considerably less fraught than I had expected – tho’ there is invariably at least one clueless couple paused in the middle (and both sides, if we’re going to be accurate) of the pickle aisle pondering the parameters of Life, the Universe, and Everything (with all due apologies to the estate of Douglas Adams). Precluding pair aside, we managed to stock up on everything on our list, plus just a wee, tiny bit more – Woodman’s is like that.

THAT is how we came to have pancakes Sunday morning; Rich noticed a large display of pancake mix in a friendly, blue box by a company we know and trust, and at a very reasonable price, too! So I roasted bacon and Rich set to flipping the next morning. Sadly, Rich thought the pancakes only ‘fair’, and most of the mix remains in its friendly, blue box.

What to do?

Yesterday was gray and cool here on the far edges of the North Shore, a perfect day for spaghetti and meatballs! I had meatballs in the freezer, a kickin’ red sauce recipe, and the makings for a nice salad. All I needed (for Rich’s sake) was a garlicky bread thing. VOILA! I had this recipe, based on a mix in a familiar, and no doubt equally friendly, Yellow box, for cheese bread. We actually think that the blue box mix made this better than the times I’ve used the yellow; so I guess that redeems the ‘meh’ pancakes.

•2 cups biscuit/pancake mix (you COULD make your own, you know – it’s just a quick Google search away)
•1 cup shredded Cheddar
•3 tbsp grated Parmesan
•1 tsp garlic powder
•1/2 cup plus 1 tbsp water

•3 tbsp melted butter
•1/2 tsp garlic powder (or, as above)
•1 tsp Italian Seasoning
•1 tsp dried parsley

Grease a foil-lined baking sheet. Toss the mix, cheeses and garlic powder in a large bowl. Add the water, mixing with your hands until well combined.
Shape the dough into 4 small oval loaves and place on baking sheet. Brush the tops and sides with the melted butter mixed with herbs. Cover loosely with plastic or a clean towel and place in refrigerator for at least 20 minutes before baking (I did mine early in the afternoon and let them sit cooling until I was ready to bake them for dinner – around 6:45)

Bake in a preheated 400º oven for 20 to 25 minutes. Serve warm.

NOTE: years ago, I had a recipe for a bleu cheese garlic bread made with the mix in the yellow box, and it was really nice, but have misplaced it. If anyone has a copy, I’d be grateful for it.

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