Monday, November 5, 2012

Cheddar Bread

I've taken the challenge this fall to make a new soup every week (soup recipe tomorrow!). The one pot meals are easy for our awkward schedules and can be eaten throughout the week. They are proving to be the perfect solution to the temptations of ordering take-out when just one of us is eating at a time. Regardless of how delicious each new pot of soup might be--let's be honest, the same concept can get a little bit boring, and what happens when you're just too hungry for a single bowl of broth? I picked up this magazine recently and knew that this recipe would be the perfect thing to serve up along side a piping hot bowl of the good stuff.

*I halved the recipe to make just one loaf for us.

Cheddar Bread (one loaf, adapted from RR).
  • 1 3/4 c flour
  • 1/2 tsp salt
  • 1/2 tbsp baking soda
  • 4 tbsp butter, room temp & divided 3/1
  • ~1 c shredded cheddar cheese
  • just shy 1c buttermilk (you can use the 1 tbsp white vinegar/1c milk trick!) 
  • 3 tbsp chopped green onions* optional, but delicious.
Mix the flour, salt and baking soda in a bowl. Using your fingers combine 3 tbsp of the butter into the flour until well worked into a coarse crumb.  Stir in your buttermilk, then cheddar and onions. Pour into a loaf pan and score the top. Divide the remaining 1tbsp butter and place in the scores.

Bake at 400 degrees for about 30 minutes.

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