Friday, June 14, 2013

Peppery Cheese Bread

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
¾ teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup (8 ounces) reduced-fat plain yogurt
½ cup canola oil
1/4 cup 2% milk
1 tablespoon spicy brown mustard
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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