| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Unbleached white flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Unsalted butter; softened |
| 1 1/2 |
c |
Firmly packed grated sharp cheddar cheese |
| 2 |
|
Eggs; well beaten [I use Ener-G replacer] |
| 1 |
c |
Low-fat milk [I use water] |
| 1 |
tb |
Honey [brown sugar also works] |
| 1 |
ts |
Dried dill (optional) |
INSTRUCTIONS
From: coon@ecn.purdue.edu (Matthew S Coon)
Date: Tue, 15 Mar 94 14:16:56 -0500
This is from _American Harvest - Regional Recipes for the Vegetarian
Kitchen_ by Nava Atlas, and it is excellent!
Preheat oven to 350F. Sift flours, baking powder, and salt together into a
large mixing bowl. Cut the butter into 4 or 5 bits. Blend it into the
flour mixture by pressing it in with the tines of fork until the mixture
resembles a coarse meal. Stir in the grated cheese.
In another bowl, combine the beaten eggs with the milk, honey, and optional
dill. Beat together until well blended. Add the wet mixture to the dry
and beat together vigorously until thoroughly mixed. Pour the mixture into
an oiled 9-by-5-by-3-inch aluminum loaf pan.
Bake for about 50 minutes, or until the top is nicely browned and a knife
inserted into the center tests clean. When the loaf is cool enough to
handle, remove it from its pan and allow it to cool on a rack.
Note: This bread freezes beautifully, so you may like to double the recipe
to make one loaf to freeze for later use.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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