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Breads, Rolls, and Muffins - Tomato-Cheddar Bread

  • 3 cups all-purpose baking mix (such as Bisquick)
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Salt
  • 2 eggs, lightly beaten
  • 1 (141/2-ounce) can diced tomatoes, undrained
  • 1/2 cup milk

Preheat oven to 350°. Coat two 81/2-x-41/2-x-21/2-inch loaf pans with nonstick cooking spray.
In a large bowl, stir together baking mix, cheese, and salt to taste. Make a well in the center of the mixture; add eggs, tomatoes, and milk. Stir just until dry ingredients are moistened.
Divide batter evenly between the prepared loaf pans. Bake for 45 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on a wire rack for five minutes. Remove from pans; serve warm.
Yield: Two loaves.
Submitted By: Carolyn Devers
Montgomery Farmers Co-op
Number of Servings: 0
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