Prep 15 mins
Cook 45 mins
This is my family's favorite bread to go with chili, soup or stew. I found this in a Betty Crocker book.
- 2 cups all-purpose flour
- 1 cup shredded monterey jack pepper cheese
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 2 eggs, beaten
- Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
- Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
- Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
- Transfer batter to prepared pan.
- Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the pan.
- Loosen the bread from the pan by running a knife around the edges.
- Turn bread out onto a wire rack.
- Let cool for 30 minutes before cutting and serving.
We liked it! The bread has lots of flavor from the buttermilk and the pepper-jack cheese. It made a nice accompaniment to our soup. Thanks Beatrice, please see my rating system.
Absolutely delicious! It comes out mild and flavorful rather than spicy. And so moist and rich that my 16yo said it would be spoiled if you put butter on it. I'll bet it would make excellent chicken sandwiches or tomato sandwiches.
This was really good still warm with a slice of homegrown tomato.