| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Breads, Cheese, Quick bread |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour — sifted |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Shortening |
| 1 |
c |
Cheddar cheese — shredded |
| 1/4 |
ts |
Celery seed |
| 1 1/4 |
c |
Milk |
| 1 |
|
Eggs |
INSTRUCTIONS
Into large bowl, sift together flour, sugar, baking powder and salt. With
pastry blender, cut in shortening until coarse crumbs form. Stir in cheese
and celery seed; set aside. In small bowl, mix milk and eggs until well
blended. Add milk mixture to dry ingredients; stir just until moistened.
Pour batter into greased and waxed paper-lined 9x5x3 loaf pan. Bake in 350
degree oven 50 to 60 minutes, or until loaf is golden brown and toothpick
inserted in center comes out clean. Cool in pan 10 minutes. Remove; peel
off waxed paper. Cool on rack. Makes 1 loaf.
Recipe By : Farm Journal's Homemade Breads
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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