Prepare this distinctive Cheddar cheese bread in a skillet - ready in 30 minutes!
cup all-purpose flour
tablespoons instant nonfat dry milk
teaspoon cream of tartar
teaspoon baking soda
tablespoons firm butter (do not use margarine)
cup shredded reduced-fat Cheddar cheese (1 oz)
teaspoon canola oil
In medium bowl, mix flour, dry milk, sugar, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like cornmeal. Gently stir in cheese. Stir in water just until dough forms (do not overmix).
In 8-inch nonstick skillet, brush oil in bottom and up side. Press dough into 1/2-inch-thick round. Cut into 4 wedges. Place wedges in skillet; cover with foil.
Cook over low heat about 10 minutes or until puffed and bottoms are light brown. Turn wedges; cook about 10 minutes longer or until cooked through.
No need to heat your oven for this tasty bread--it "bakes" in your skillet and is a snap to stir together. Tightly wrap remaining wedges and chill or freeze for another time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.