How about we all cozy up in our houses and eat some well deserved carbs? The summer has worn us out! I’m straight pooped and not afraid to admit it. I welcome October with open arms, a slice of this Cheddar Thyme Quick Bread, and a smile of contentment on my face. Is this what rest feels like? Because, I’m making all the food in my kitchen and settling in when it get’s dark 6:30 p.m. I could get used to that.
A few weeks back, I tested. Then, I tested, and tested again. I wanted to give you the best quick bread for your weekday meal planning. Because, A) “What is soup without homemade bread?” And, B) “What is a weekday when you’re slaving over yeasty doughs?” Those are best left for full enjoyment on a weekend. I have no shame here, I made this bread about five times to get it to that perfect, crumb to chewy ratio. And the taste? That was nailed on the first batch because, thyme. And then, after the second test batch, I added cheddar because, well, cheese. That explanation should suffice.
I do have to say this bread is really best on the first day. This is not a make ahead situation. It’s a come home from work and throw this simple dough together in two minutes flat. Slide it into a 350 degree oven as the heat warms your face and get yourself on the couch for some much needed me time. “Thank you, one bowl clean up. Thank you, Karlee.”
“Oh, you’re welcome, how sweet of you.”
Do you wanna know something? The key that makes this quick bread unlike any other? The ingredient that makes it so unforgettable and so much like a yeasty bread? I’ma gonna tell ya. It’s MAYONNAISE. Stop your hating, people. There is only love for all foods on my blog. Yes! Mayonnaise makes this bread perfectly moist and gives it that flavor that you feel like should only come from sourdough. Guys, it’s just what it needed. And, if you’re worried about calories, nothing cuts them down quicker than portion control.
And try to have control, I dare you. Because, when I was testing this bread, I ate one slice with dinner, and ate one slice slathered with a rich, local, honey as dessert. You would think that after having this bread every night with dinner for one week I would get me sick of it. I felt nothing of the sort. I still want it again. But, more testing must be done. Other recipes must be developed. I only have two mouths to feed and one teensy, tiny, oven.
I tried to take off the month of October to get back to neutral and feel relaxed. I accepted no freelance jobs. That’s not true — I’m a bit of a workaholic. I took on a few things that I really love to do. However, I said “no” to plenty of work, and that is a victory all of it’s own. Saying “no” is hard. Admitting I need a break is even harder.
Let’s all relax into the calm that is October. The stress of the summer is becoming a distant memory. The hectic start of school is easing into routine, and the heaviness that can be the holidays doesn’t start for another month. October is the best. It’s Halloween candy, soup, quick breads, and time at home to restore your much-needed Zen.
Cheddar Thyme Quick BreadPrint Recipe
- 2 cups all purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 tablespoon fresh thyme
- 1/2 cup packed shredded cheddar cheese
- 1 cup mayonaise
- 1/2 cup buttermilk
- 2 eggs
Preheat the oven to 350 degrees.
Whisk flour, baking powder and salt together. Add the rest of the ingredients, and mix vigorously until well combined.
Place in a greased bread pan and smooth with spoon. Place in the preheated oven for 45 – 50 minutes.
Let cool a few minutes before turning out onto a cooling rack.
Best served warm.
Keeps 1-2 days in a zip lock bag. Use real Mayonnaise, not miracle whip.