Cheddar Bread
Instructions:
Some sugar is necessary to build a good structure in a savory quick bread but less than you might expect. This bread is exceptional when spread with Tapenade.
1 large egg, at room temperature
1 cup milk (regular, low-fat, or fat-free)
6 tablespoons unsalted butter, melted and
cooled
1 cup all-purpose fl our
1 cup whole wheat fl our
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons dry mustard
1â„2 teaspoon salt
6 ounces Cheddar, shredded (about 1 1â„2 cups)
1â„4 cup chopped chives or the fi nely chopped green parts of 2 scallions
Position the rack in the center of the oven and preheat the oven to 350 F. Lightly butter and flour a 9 × 5 × 3-inch loaf pan. Whisk the egg in a medium bowl until lightly beaten, then whisk in the milk and melted butter until fairly smooth. Set aside. Whisk both fl ours, the sugar, baking powder, dry mustard, and salt in a large bowl. Stir in the Cheddar and chives with a wooden spoon. Stir in the milk mixture all at once; keep stirring just until a dry, sticky, doughlike batter forms. Spread into the prepared pan, taking care to get it evenly to the corners. Bake until golden, until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool on a wire rack for at least 15 minutes before unmolding and cutting into slices. Makes 1 loaf
Position the rack in the center of the oven and preheat the oven to 350 F. Lightly butter and flour a 9 × 5 × 3-inch loaf pan. Whisk the egg in a medium bowl until lightly beaten, then whisk in the milk and melted butter until fairly smooth. Set aside. Whisk both fl ours, the sugar, baking powder, dry mustard, and salt in a large bowl. Stir in the Cheddar and chives with a wooden spoon. Stir in the milk mixture all at once; keep stirring just until a dry, sticky, doughlike batter forms. Spread into the prepared pan, taking care to get it evenly to the corners. Bake until golden, until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool on a wire rack for at least 15 minutes before unmolding and cutting into slices. Makes 1 loaf