Thursday, February 14, 2008

Peppery cheese bread

Here's the quick bread recipe that I baked for the crew at the El Dorado Western Railway engine house last week. Although I baked the recipe in the home oven, this recipe should easily convert to a Dutch oven. Bake the recipe in a 10-inch Dutch oven with coals for 350 degrees F. If desired, bake it inside a loaf pan in a 12-inch or 12-inch deep Dutch oven.


I find that you should pull the bread from the oven a little short of the regular baking time. This helps produce a moister loaf.

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 to 2 teaspoons cracked black pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 beaten eggs
1 (8-ounce) carton plain low-fat yogurt
1/2 cup cooking oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese (4 ounces)
1/4 cup thinly sliced green onions

Grease the bottom and 1/2-inch up the sides of an 8x4x2-inch loaf pan; set aside.

In a large bowl stir together flour, sugar, pepper, baking powder, salt, and baking soda. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, yogurt, oil, milk, and mustard. Add to flour mixture along with cheese and green onions. Stir just until moistened. Pour batter into prepared pan and spread evenly.

Bake in a 350-degree F. oven for 45 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool for 1 hour on wire rack; serve warm. Wrap any leftovers and store in the refrigerator up to 3 days. Makes 1 loaf (12 to 16 servings).

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