This is a super fast bread to make that we like to serve with soups—especially with asparagus soup. Thus, this has become a tradition for us to make in the spring.
2 cups all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeno peppers
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup butter or margarine, melted
2 eggs, slightly beaten
Heat oven to 350°F. Lightly grease bottom only of 9 x 5-inch or 8x-4-inch loaf pan with shortening (or spray pan with Baker’s Joy).
In medium bowl, mix flour, cheese, sugar, baking powder, baking soda and salt. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.
I love cheese bread! I'm going to have to try this recipe soon. Any chance that you happen to have some in the freezer to bring to the family reunion, Valerie?
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