Blue-Ribbon Poppy Seed Cheese Bread
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 1 loaf (16 pieces).
The recipe for this moist and delicious bread won me a blue ribbon at the Los Angeles County Fair. I make several batches at once and freeze them for later use or to give as gifts.—Marina Castle-Kelley, Canyon Country, California
Ingredients
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1/2 cup shortening
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1/2 cup sugar
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3 large eggs, room temperature
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2 cups all-purpose flour
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2-1/2 teaspoons baking powder
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1 teaspoon ground mustard
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3/4 teaspoon salt
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1 cup 2% milk
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1-1/4 cups shredded cheddar-Monterey Jack cheese
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1/2 cup chopped sweet onion
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1 tablespoon poppy seeds
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1/8 teaspoon paprika
Directions
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1.
Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, mustard and salt; add to creamed mixture alternately with milk. Fold in cheese, onion and poppy seeds.
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2.
Transfer to a greased 9x5-in. loaf pan; sprinkle with paprika. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 194 calories, 10g fat (4g saturated fat), 49mg cholesterol, 248mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 5g protein.
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