- 2-1/2 cups all-purpose flour
- 2 cups shredded cheddar cheese
- 1-1/2 to 2 teaspoons caraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup (8 ounces) plain yogurt
- 1/2 cup butter, melted
- 1 tablespoon Dijon mustard
- Preheat oven to 375°. Combine the first six ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Caraway Cheese Bread in Best of Country Breads 2000, p29
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