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Prep 10min
Total2hr15min
Servings12
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Ingredients
Bread
2
cups Gold Medal™ self-rising flour
2
teaspoons ground mustard
3/4
cup milk
1/2
cup butter or margarine, melted
2
eggs
1
cup shredded sharp Cheddar cheese (4 oz)
Topping
1/4
cup shredded sharp Cheddar cheese (1 oz)
1
tablespoon butter or margarine, cut into pieces
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Steps
1
Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour and mustard.
2
In small bowl, mix milk, melted butter and eggs until well blended. Add to flour mixture; mix well. Stir in 1 cup cheese. Pour batter into pan. Sprinkle with 1/4 cup cheese. Top with 1 tablespoon butter.
3
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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For Peppery Pimiento-Cheese Bread, omit the ground mustard. Stir in 1/2 teaspoon cracked black pepper and 1/2 cup drained chopped pimientos. The bread tastes just like the favorite Southern sandwich spread.
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