Zesty Cheddar Bread

In just 10 minutes, this zesty cheddar bread (a great side for any meal!) can be prepped and in the oven baking. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Gold Medal Flour

Ingredients

cup buttermilk

1/3

cup butter, melted

tablespoon sugar

tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

eggs

cups Gold Medal™ all-purpose flour

cup shredded Cheddar cheese (4 oz)

teaspoons baking powder

teaspoon baking soda

1/2

teaspoon salt

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1

Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2

In large bowl, stir buttermilk, butter, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.
3

Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Serve warm, if desired.

Double-check the expiration date on your baking powder and baking soda before using in recipes. If you're not sure if your baking powder is still good, combine 1 teaspoon with 1/3 cup hot water—if it bubbles, it's fine to use.