Yield: 12 Servings
|1½ cup||Whole wheat flour|
|½ cup||Unbleached white flour|
|2 teaspoons||Baking powder|
|¼ cup||Unsalted butter; softened|
|1½ cup||Firmly packed grated sharp cheddar cheese|
|2||Eggs; well beaten [I use Ener-G replacer]|
|1 cup||Low-fat milk [I use water]|
|1 tablespoon||Honey [brown sugar also works]|
|1 teaspoon||Dried dill (optional)|
From: coon@... (Matthew S Coon) Date: Tue, 15 Mar 94 14:16:56 -0500 This is from _American Harvest - Regional Recipes for the Vegetarian Kitchen_ by Nava Atlas, and it is excellent! Preheat oven to 350F. Sift flours, baking powder, and salt together into a large mixing bowl. Cut the butter into 4 or 5 bits. Blend it into the flour mixture by pressing it in with the tines of fork until the mixture resembles a coarse meal. Stir in the grated cheese.
In another bowl, combine the beaten eggs with the milk, honey, and optional dill. Beat together until well blended. Add the wet mixture to the dry and beat together vigorously until thoroughly mixed. Pour the mixture into an oiled 9-by-5-by-3-inch aluminum loaf pan.
Bake for about 50 minutes, or until the top is nicely browned and a knife inserted into the center tests clean. When the loaf is cool enough to handle, remove it from its pan and allow it to cool on a rack.
Note: This bread freezes beautifully, so you may like to double the recipe to make one loaf to freeze for later use.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .