Skillet Cheddar Bread

 

3/4

cup all-purpose flour

2

tablespoons instant nonfat dry milk

2

teaspoons sugar

1/2

teaspoon cream of tartar

1/4

teaspoon baking soda

1/8

teaspoon salt

2

tablespoons firm butter (do not use margarine)

1/4

cup shredded reduced-fat Cheddar cheese (1 oz)

1/3

cup water

1/2

teaspoon canola oil

• 1 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).
• 2 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.
• 3 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.