Stir up a cheesy quick bread and have it in the oven in just minutes.
cups Gold Medal™ self-rising flour
teaspoons ground mustard
cup butter or margarine, melted
cup shredded sharp Cheddar cheese (4 oz)
cup shredded sharp Cheddar cheese (1 oz)
tablespoon butter or margarine, cut into pieces
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.