 |
|
|
|
|
|
| |
Breads, Rolls, and Muffins -
Tomato-Cheddar Bread
|
| INGREDIENTS |
- 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
|
| INSTRUCTIONS |
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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|