Round Cheese Bread

Call me a lazy cook, but there is no better recipe than the ones that require all the things you already have in your cupboard, and only take ten minutes (if that) to prepare. This is definitely one of those recipes. It's easy, it's tasty, and your family looks at you like a hero for having fresh, hot bread on the table for dinner. Everyone wins!

Round Cheese Bread

Taste of Home, Baking Book

Ingredients

1 1/2 cups biscuit baking mix

1 cup shredded part skim mozzarella cheese

1/4 cup Parmesan cheese

1/2 tsp dried oregano

1/2 cup milk

1 egg beaten

2 TB butter

additional Parmesan cheese

Directions

1. In a bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick). Spoon into a greased 9-inch round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese.

2. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges, serve warm.

Food Tip: To store a quick bread like this, either wrap in foil or put in a plastic bag and keep it in the fridge because of the cheese (if it doesn't have cheese, you can just keep it at room temperature). Typically it should last about three days, but can be frozen for up to three months.