Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: 1 loaf Description: This bread goes well to dip into soups or as a side. Allergens: Animal, Brewers yeast, Cheese, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gelatin, Gluten, Grain, Legume, Miscellaneous, Mustard, Nut, Soy, Sugar, Sulfites, Vinegar, Wheat, Yeast Ingredient List:

Qty	Name
2 cups	all purpose flour
2 tsp	baking powder
2 tsp	dry mustard
1 tsp	salt
1 cup	cheddar cheese , shredded
1/4 cup	margarine
1 cup	milk
2	eggs

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: Preheat oven to 375 Fahrenheit.

In a large bowl, mix flour, baking powder, dry mustard, and salt.

In a small sauce pan, melt margarine. Stir in milk and eggs. With a hand beater, beat this mixture until just blended. Add cheddar cheese to the moist ingredients and mix, then pour into the flour mixture. Stir until moistened.

Bake 1 hour until the toothpick comes out clean. Cool in pan for 10 minutes and then remove.
Member Feedback: wicked said on January 18th, 2008 05:16 PM :
would this be baked in a regular bread loaf pan?


Miscellaneous: Created: July 31st, 2007
Last Updated: August 10th, 2007
Source of Recipe: Self
Filed Under: Dinner, Vegetarian




Back