Poppy-Seed Onion Cheddar Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium onions |
1/2 stick (1/4 cup) unsalted butter |
1 1/2 teaspoons salt |
2 cups all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon dry mustard |
1 tablespoon baking powder |
3 tablespoons poppy seeds |
3 1/2 cups grated sharp cheddar (about 14 ounces) |
3 large eggs |
1 1/2 cups milk |
Directions:
1. Preheat oven to 350°F. Grease and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
2. Chop onions and in a large skillet cook in butter with 1/2 teaspoon salt over moderate heat, stirring occasionally, until softened and pale golden, about 15 minutes. Cool onions.
3. Into a bowl sift together flour, cornmeal, mustard, baking powder, and remaining teaspoon salt. Stir in poppy seeds and Cheddar. In a small bowl lightly beat eggs and stir in milk. Add milk mixture and onion mixture to flour mixture, stirring until just combined.
4. Pour batter into loaf pan. Bake bread 1 1/4 hours, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes. Turn out bread onto rack and cool completely.
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