alton's cheese bread

this bread - warm out of the oven - is the perfect combination to homemade cream of tomato soup. jason ate half the loaf dipping it into the soup! it's a breeze to throw together and all but the cheese i had on hand. (and it makes a dinner of tomato soup a bit more exciting!)

the only downside is that once the bread cools to room temperature, it doesn't have the same kick. definitely not as exciting, not quite as good. i tried lightly toasting it and eating it on its own - without the soup - the next afternoon. also not the same. needless to say, we only had a couple slices left after the first night's dinner. this is definitely one i'll make again.

alton's cheese bread
from "i'm just here for more food"

1. preheat the oven to 375F

2. mix together:
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons dry mustard (in a pinch you can omit this)
add 2 cups of shredded cheddar cheese and mix well

3. in a separate bowl, mix together:
2 eggs
3 tablespoons vegetable oil
1 cup milk
1 tablespoon sugar
1 teaspoon salt

4. spray the inside of a loaf pan with non stick spray or use butter to lubricate the pan.
5. make a small well in the flour mixture and pour in the egg mixture.
6. mix just enough so a dough is formed and there aren't any large pockets of flour.
7. pour into the loaf pan and bake for about 45 minutes.
8. immediately remove from the pan and cool on a rack.

2011.10.10 this was Cook book of trial and error's pick for the secret recipe club!