Vintage 5 Ingredient Cheese & Onion Soup Bread | No Knead, No Yeast Quick Bread Recipe 1960s

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat alternative.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: chicken broth

Apple cider vinegar adds acidity without the cost of wine.

Preheat oven to 350°F (175°C).

In a large mixing bowl, add 3 and 1/3 cups all-purpose flour.

Add 2 packets of Lipton onion soup mix to the bowl.

Add 1/2 teaspoon baking soda to the mixture.

Mix the dry ingredients together until well incorporated.

If using buttermilk powder, add 1/2 cup buttermilk powder and 2 cups of water, or add 2 cups of buttermilk directly.

Whisk the mixture until smooth.

Add 1 cup of shredded sharp cheddar cheese and mix well.

Pour the batter into a greased 8 1/2 by 4 1/2 inch cast iron loaf pan.

Optionally, sprinkle 1/2 cup of shredded cheese on top of the batter before baking.

Bake in the preheated oven for 50-60 minutes until golden brown.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens