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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Wonderful bread to serve with chili or thick hearty stews. This recipe comes from a Betty Crocker cookbooklet. Ingredients:
1 cup buttermilk |
1/3 cup butter, melted |
1 tablespoon sugar |
2 tablespoons finely chopped chipotle chiles in adobo |
2 eggs |
2 cups all-purpose flour |
1 cup shredded cheddar cheese |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400 degrees.
2. Spray the bottom of a 9 loaf pan with cooking spray (I use Pam).
3. Combine the buttermilk, butter, sugar, chilies and eggs in a large bowl.
4. Mix well.
5. Add in remaining ingredients.
6. Stir just until moistened.
7. Spread in the loaf pan.
8. Bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool 15 minutes on a wire rack before removing from the pan.
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