This bread is lovely served warm out of the oven with a soup, stew or chili. It's delicious toasted, and freezes well. This recipe is also suitable for a type 2 diabetic.
My grandma taught me to bake this bread over 30 years ago and I've been baking it ever since. I've made many variations, adding my favorite herbs, sundried tomatoes, black olives, even scotch bonnet pepper to the cheese mixture. I've also baked it with raisins, cranberries, and currants. When freezing, you can slice the bread first using a serrated knife and then it's ready to pop in the toaster.
- Portion size 15 servings
- Credits : Debbie Weston
- 4 cups unbleached flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons white vinegar
- 2 cups low fat milk
- 3/4 cups white sugar
- 2 tablespoons butter softened
MethodPreheat oven to 350 degrees.
Butter large cookie sheet.
Add vinegar to milk and set aside for 5 minutes (this will give you a low fat buttermilk).
Mix dry ingredients in large bowl, including sugar, butter and cheddar cheese. Add milk mixture to your other ingredients.
Stir with large wooden spoon or spatula, until mixture forms into a ball shape, scraping down sides of bowl.
Scoop ball onto cookie sheet (mixture will be somewhat sticky).
Cut a cross into centre of dough with a serrated knife. Dough may also be divided into two loaves.
Bake for 45 minutes or until golden brown on top.