Tuesday, August 19, 2014

Apple Cheddar Bread (1982 cookbook)



2 cups sifted self-rising flour
2/3 cup sugar
1/2 tsp. cinnamon
1/2 cup coarsely broken walnuts or pecans (I used pecans)
1/2 cup butter, melted
1 1/2 cups apples, peeled and chopped (1 large or 2 small)
1/2 cup sharp Cheddar cheese, shredded (I used 1 cup)
1/4 cup milk (I used 1/2 cup of Almond milk)
2 eggs, slightly beaten

Preheat oven to 350 degrees.  Grease a 9 x 5 loaf pan.  (I used non-stick spray).  In a large bowl combine flour, sugar, cinnamon and nuts.  In another bowl mix the remaining ingredients.  Stir wet mixture into flour mixture.  Batter will be lumpy (and thick).  Spoon into loaf pan and bake 60-70 minutes.  If top browns too quickly, cover it with foil the last 15 minutes.  Remove from pan immediately and cool on a wire rack.


Comments:  This is another recipe I found in one of my older cookbooks.  The apple type is your choice.  I used Gala and 1 large made 1 1/2 cups.  I believe 2 small would give you about the same but I also don't think that a little extra apple will hurt this bread.  As for the cheese - I love apple pie with melted cheese so this just didn't seem to be enough cheese for my taste so I used a full cup instead of the half.  And since the Almond milk is thicker than regular milk I increased it to 1/2.  Actually this wasn't a bad idea because I think the batter would have been a little too dry so the extra I added worked perfectly.  Now for taste.  OMGoodness!  You get a slight sweetness from the sugar, a slight tart from the apple and a touch of salt from the cheese.  This bread couldn't have been better.  This is a dish that everyone will love, even those who don't like cheese.
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