Choice Cheddar Quick Bread
||Yield/Servings: 1 loaf |
|1/3 cup butter|
2 1/2 cups all-purpose flour
5 tsp. baking powder
1 tsp. dill weed
1/2 tsp. salt
|1 1/2 cups milk|
1 1/2 cups Quaker Oats, uncooked
1 1/2 cups (6 oz.) shredded sharp cheddar cheese
|Cut butter into combined flour, baking powder, dill weed and salt. Stir in cheese and oats. Add milk and eggs; mix just until dry ingredients are moistened. Spoon into greased 9 x 5-inch loaf pan. Bake in preheated 375 degree oven for about 1 hour. Cool 5 minutes; remove from pan. Cool an additional 40 minutes before slicing to serve. Makes 1 loaf.|
Variation: Substitute 4 crisply cooked bacon slices, crumbled for dill weed.
To freeze: Wrap securely; store in freezer 2 to 3 months. Thaw, wrapped at room temperature, 2 to 3 hours.
|Recipe Source: Quaker|
|Submitted by: Creative Cooking USA |