A couple of weeks ago, I attempted to bake two breads. 1 was a Banana Bread, and the other was a Cheddar Cheese Bread.
I was quite happy with my effort. But needless to say, I wasn't THAT impressed with the Cheese Bread. I think it was because the recipe called for sharp tasting cheddar cheese, and all I had was "light".
Texture and taste was alright, but there was no oomph.
So this morning, I decided to try my hand on the recipe a second time.
This time instead of a loaf pan, I used a muffin pan instead. That way, I don't have to slice it.
.JPG)
(check out the dollop of butter in the centre)
.JPG)
What a difference sharp cheddar makes!
So in case you're interested, here's the recipe :-
- 3 1/2 cups flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 3 tablespoons butter, softened
- 5 ounces sharp orange cheddar, coarsely shredded
- 1 3/4 cups buttermilk
Preheat the oven to 400 degrees . Grease two 5-by-9-inch loaf pans. In a large bowl, whisk together the flour, salt and baking soda. Using your fingers, mix 2 tbsp. butter into the flour mixture until well incorporated (it should look like sand). Add the cheese; toss to coat. Add the buttermilk and stir until the dough just comes together. Divide between the pans; smooth the tops.
Cut a shallow cross all the way across the tops of the loaves. Thinly slice the remaining 1 tbsp. butter. Place the butter in the cuts in each loaf. Bake until the top is browned and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan at least 30 minutes before slicing.
