ETHNIC DAY -- American - Shaker Cheddar Bread

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* Exported from MasterCook *

 

Shaker Cheddar Bread

 

Recipe By : Nava Atlas's American Harvest, 38

Serving Size : 1 Preparation Time :0:00

Categories : American Soups And Stews

Quick Breads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups whole wheat flour

1/2 cup unbleached white flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup (1/2 stick) unsalted butter -- softened

1 1/2 cups sharp Cheddar cheese -- firmly packed grated

2 eggs -- well beaten

1 cup low-fat milk

1 tablespoon honey

1 teaspoon dried dill (optional)

 

Preheat the oven to 350° F.

 

Sift the 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 a 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-bt-3 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.

 

Makes 1 loaf

 

Note: This bread freezes beautifully, so you might like to double the recipe and

make one loaf to use fresh and one to freeze for later use.

 

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NOTES : The favored cheese of New England is used to great advantage in this

delicious quick bread, from the archives of the Shakers of New Hampshire.

Practically a cheese sandwich with the cheese built right in, this bread makes

for a great brown-bag or picnic lunch with a salad and fresh fruit. It's also a

perfect protein complement to hearty bean soups, such as Black Bean.