We’re a family of cheese lovers. One of the first food words Landon learned was cheese and whenever he sees me shredding cheese he stands next to me with his hand out saying “More cheese more!” until I give him some. So even though I’m not a fan of savory quick breads, I knew as soon as I saw this recipe in Taste of Home that I had to make it.
It’s very, very good. Different from other cheese breads, but not in a bad way. The original recipe calls for green onions to be mixed into the batter, so if you’re not a weirdo like me, add them in. I bet it would add to the greatness of the bread. Also, don’t be scared of all the black pepper. It’s not nearly as spicy as you would assume. I think the yogurt mellows it out.
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoon coarsely ground pepper
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup reduced-fat plain yogurt
- 1/2 cup canola oil
- 1/4 cup milk
- 1 tablespoon spicy brown mustard
- 1 cup shredded cheddar cheese
Preheat oven to 350.
In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk, and mustard. Stir into the dry ingredients just until moistened. Gently fold in cheese.
Transfer to a greased 9 x 5 loaf pan. Bake 45 â€“ 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the pan to a wire rack.