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Prep 10min
Total1hr30min
Servings16
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Ingredients
2
cups Gold Medal™ all-purpose flour
1
cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
1
teaspoon sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1/4
cup butter or margarine, melted
2
eggs, slightly beaten
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Steps
1
Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4
1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
2
Stir together flour, cheese, sugar, baking powder, baking soda and salt in
medium bowl. Stir in remaining ingredients just until moistened (batter will be
lumpy). Spread in pan.
3
Bake 35 to 45 minutes or until golden brown and toothpick inserted in center
comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove
from pan to wire rack. Cool 30 minutes before slicing.
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If you don't have buttermilk on hand, use 1 tablespoon lemon juice or white vinegar plus enough milk to equal 1 cup.
The great thing about quick breads is they are so quick to fix. They don't need a lot of mixing, just enough so the wet and dry ingredients are combined. Even though
the batter may look lumpy, when it's baked, the bread will be light and tender.
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Nutrition Facts
Serving Size:1 Slice
Calories
125
Calories from Fat
55
Total Fat
6g
Saturated Fat
4g
Cholesterol
40mg
Sodium
220mg
Total Carbohydrate
13g
Dietary Fiber
0g
Protein
5g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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