Shaker Cheddar Bread
(from metzj’s recipe box)
Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.
Source: American Harvest: Regional Recipes for the Vegetarian Kitchen by Nava Atlas (from RecipeThing user sissboombah) (from RecipeThing user Remorc)
Categories: bread, freezing, wheat
Ingredients
- 1-1/2 cups whole wheat flour
- 1/2 cup unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1-1/2 cups firmly packed grated sharp Cheddar cheese
- 2 eggs, well beaten
- 1 cup low-fat milk
- 1 tablespoon honey
- 1 teaspoon dried dill (optional?)
Directions
-
Preheat the oven to 350F.
-
Sift the flours, the baing 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 a 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 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 9×5×3-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.