Cheddar-Onion Poppy Seed Loaf Bread |
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Prep Time: 25 Minutes Cook Time: 1415 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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This can also be baked in two small loaf pans. Ingredients:
2 medium onions, chopped |
1/3 cup butter |
1 1/2 teaspoons salt |
2 cups flour |
1/2 teaspoon cayenne pepper (optional or to taste) |
1 cup yellow cornmeal |
1 tablespoon mustard powder |
1 tablespoon baking powder |
3 tablespoons poppy seeds |
4 cups grated old cheddar cheese |
3 large eggs |
1 1/2 cups half-and-half cream or 1 1/2 cups full-fat milk |
Directions:
1. Set oven to 350 degrees.
2. Grease and flour a 9 x 5-inch loaf pan (shake off any excess flour in the pan).
3. Melt the butter in a medium skillet with 1/2 teaspoon salt oven medium heat.
4. Add in chopped onions and saute for about 15 minutes, or until pale golden; cool the onions.
5. In a bowl mix together flour, cornmeal, cayenne, mustard, baking powder and remaining 1 teaspoons salt.
6. Stir in cheddar cheese and poppy seeds.
7. In a small bowl beat eggs, the add in half and half or milk; whisk to combine.
8. Add the cream/egg mixture along with the onion/butter mixture to the flour mixture, stirring JUST until combined.
9. Transfer the batter into the prepared pan.
10. Bake for about 1 - 1-1/4 hours, or until the bread tests done.
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