Cheddar-Herb Quick Bread
Prep Time
Serves
Cooking Mode
1 organic lemon
1 cup organic milk
2 ¼ cups all-purpose flour (approx.)
1 cup shredded old Cheddar cheese
¼ cup assorted chopped fresh herbs such as sage, chives, tarragon or oregano
¾ tsp each baking powder and baking soda
½ tsp salt
2 tbsp unsalted butter, cold, finely cubed
1 organic lemon
1 cup organic milk
2 ¼ cups all-purpose flour (approx.)
1 cup shredded old Cheddar cheese
¼ cup assorted chopped fresh herbs such as sage, chives, tarragon or oregano
¾ tsp each baking powder and baking soda
½ tsp salt
2 tbsp unsalted butter, cold, finely cubed
Directions
1Preheat oven to 375°F (190°C). Extract 1 tbsp (15 mL) juice from the lemon. Stir lemon juice into milk and let stand 5 min. to sour milk. Meanwhile, blend flour with cheese, herbs, baking powder, baking soda and salt in a large bowl until well combined.
2Cut in butter until crumbly using a pastry blender or two knives. Add the milk mixture and stir just until a ragged dough forms. Turn the dough out onto a lightly floured surface. Knead lightly, about 10 times, or until no dry patches remain.
3Transfer dough to a parchment-paper-lined baking sheet and pat into a 1 inch (2.5 cm) thick disk. Dust the top of the loaf with a little additional flour and score with a large “X” (about 1/4 inch/5 mm deep) using a sharp paring knife. Bake for 30 min. or until golden and a toothpick inserted into the centre comes out clean. Transfer to a rack; cool before slicing.
Disclaimer
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Personal Note
Personal Note
