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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A nice bread for serving with thick soups in the winter. This recipe was cut out of the local newspaper and taped to a recipe card - based on the condition of the paper and tape it was likely about 25 years ago or more. Ingredients:
2 cups whole wheat flour |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups grated old (sharp) cheddar cheese |
2 tablespoons golden corn syrup |
1 egg, beaten |
1 3/4 cups buttermilk |
rolled oats |
Directions:
1. In a large bowl, combine the flours, baking powder, baking soda, salt and cheese.
2. In another bowl combine the corn syrup, beaten egg and buttermilk.
3. Make a well in the dry ingredients and add the wet ingredients. Mix until thoroughly combined.
4. Knead the dough 10 to 12 times, folding over itself, on a board or countertop that has been sprinkled with oats.
5. Mould the dough into the shape of a ball and place on a well-greased cookie sheet. With a sharp knife, cut an X in the top.
6. Bake at 375 F for 55 - 60 minutes or until bread sounds hollow when tapped.
7. Sprinkle with grated cheese for the last 5 minutes of baking, if desired.
8. Cool completely.
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