Friday, March 6, 2015

Peppery Cheese Bread

               
                So I've been keeping a close eye on the forecast...most expats who live here do. We send each other pep talks on Facebook about holding on a wee bit longer because this blanket of grey and cold has to go sometime. That sometime is now my friends. This weekend the forecast is going to be..are you ready? 57 degrees on Saturday and 61 degrees on Sunday. It's practically summer!! We're all dusting off our barbecues and digging out a pair of capri pants so that we might all get a semi hint of color on our skin..Because lets face it, at this point we could all make money as stand ins for some kind of vampire movie.

 I am so excited I can barely stand it. I'll be spending a large amount of time in my backyard and hopefully getting it back into semi shape. We are going to work on taking part of the chicken run down and decided it will work perfect for a sunflower garden! Whenever I order seeds I usually get something for free and it's either tomatoes or sunflower seeds. My husband decided to take on the challenge of planting and growing those and hopefully I will have pictures later on this summer to show you!

On to the recipe! quick breads are fabulous if you aren't in the mood to tackle yeast..although I encourage you to tackle it as some point because it's lovely. This bread can be changed up to your liking. I added in left over roasted red pepper pesto to the mix and used sharp cheddar and parmesan cheese. You could toss in some cooked bacon and onions if you like. It's all good!

Peppery Cheese Bread

2-1/2 cups All-purpose Flour
1 TBS Sugar
2 tsp. Cracked Black Pepper
1 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Eggs,lightly beaten
1-8 oz container Plain Low-fat Yogurt
1 cup ( 4 oz) Shredded Cheese of choice
1/2 cup Vegetable Oil
1/4 cup Milk
2 TBS or more of pesto,spicy mustard,whatever you like
Additional ingredients; onions,bacon,cubed cheese,diced cooked ham,,watever you want!

Preheat oven to 1350/180. Lightly grease bottom of a 9x5 inch loaf pan and set aside.

In a large bowl,whisk the first 6 ingredients together. Make a well in the center and add in remaining ingredients; stirring just until combined. Pour batter into prepared pan and smooth the top.

Bake 45-50 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 5-10 minutes; remove from pan and let cool for 30 minutes to 1 hour before slicing. If you have any remaining bread,pop it into a plastic bag and put it in the fridge..toast it the following day or turn leftovers in to yummy croutons!

Yield: 1 Loaf
Source: Life,Love and Good Food