Friday, January 13, 2012

Tweaked Recipe: Apple & Cheddar Quick Bread

If you saw the previous post, you'll know that that post and this post were made to be friends. This quick bread recipe goes along great alongside the lentil soup recipe.

Check out the melty cheese bits--yum!

(adapted from a recipe from Chow)
1 cup all-purpose flour
1 cup whole wheat flour (you can use all all-purpose if you prefer)
1 teaspoon fine salt
1/2 teaspoon ground sage
3/4 cup medium-dice Irish cheddar cheese (typically branded Dubliner or Kerrygold) (about 3 oz)
3/4 cup grated Irish cheddar cheese (or more if you like an even cheesier taste)
3 large eggs
2/3 cups reduced fat milk (you can use whole if you'd like)
4 tablespoons (1/2 stick) butter, melted
1 1/2 cups grated Granny Smith apples (about 2 medium) grated on the large holes of a box grater

1. Heat the oven to 350 and place one of your oven racks in the middle of the oven. Spray your 9x5 loaf  (or a 12 muffin tin) cooking spray (or you can butter your pan).
2. Whisk flour, baking powder, salt, and sage together in a large mixing bowl (or stand mixer) until aerated and any large lumps are broken up. Add the diced and shredded cheese and toss until the pieces are separated  and evenly coated w/ the flour mixture; set aside.
3. Place eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add the apple mixture and stir until combined.Add the egg mixture to the flour-cheese mixture and stir until the flour is just incorporated--don't over mix.
4. Pour your mixture into your loaf pan or divide your batter into the muffin tin. Bake until your bread is golden brown and a toothpick inserted into the center comes out clean (test several spots b/c you might hit a pocket of cheese)--about 45-50 minutes.
5. Place pan on wire rack to cool for 15 minutes (I had one warm :)). Remove from pan, and continue to cool on rack for another 30 minutes before slicing (if you made a loaf).


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