Buttermilk-Cheese Loaf
Yield
1 loafPrep
30 minCook
50 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
Directions
In large bowl combine flour, baking powder, baking soda, mustard, salt, and cheese; set aside.
Beat buttermilk, oil, and eggs with rotary beater until well blended; add all at once to flour mixture and mix just until moist.
Pour into greased 9x 5x 3 inch loaf pan and bake at 375℉ (190℃) about 45 to 50 minutes or until pick inserted in center comes out clean.
Cool in pan 10 minutes.
Invert on rack and cool.
