Читать книгу The Clueless Baker - Evelyn Raab - Страница 20

Ridiculously Easy Cheese Bread

A bowl of homemade soup, a green salad. A loaf of this bread. There. Dinner.

2 cups (500 ml) all-purpose flour

4 tsp. (20 ml) baking powder

1 tbsp. (15 ml) granulated sugar

½ tsp. (2 ml) salt

1¼ cups (300 ml) shredded cheese (sharp cheddar, Monterey Jack, Swiss — actually any natural cheese)

1 cup (250 ml) milk

1 egg

2 tbsp. (30 ml) vegetable oil

1 tsp. (5 ml) Dijon mustard

Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

In a large bowl, stir together the flour, baking powder, sugar and salt until combined. Dump in the shredded cheese and toss to mix.

In another bowl, whisk together the milk, egg, vegetable oil and mustard. All at once, pour the egg mixture into the flour mixture and stir just until all the ingredients are moistened. The batter will be lumpy — but that’s okay.

Spoon batter into the prepared loaf pan and bake for 35 to 40 minutes, or until the top is lightly browned. Allow bread to cool for about 10 minutes before attempting to remove from the pan.

Makes 1 ridiculously easy but totally cheesy loaf.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

Variation

Add chopped jalapeño peppers, onions, olives or sundried tomatoes to the batter when you add the cheese. Or stir some coarsely ground black pepper, crushed red pepper flakes, oregano or rosemary into the flour mixture.