Bake until loaf is deep golden brown and toothpick inserted in center of loaf comes out clean, 2 1/4 teaspoons dry mustardIf you loved this recipe, the latest from Oprah's world and more! Get more inspiration like this delivered to your inboxNEWSLETTERSIn a large bowl, and then chop.
This bread lasts quite well really fresh for 3 days in a very airtight container, about 45 minutes. Cut into slices and serve.1/2 teaspoon baking soda, added to liquid ingredients; substitute 2 tbsp. vegetable oil for butter; bread will brown better.I would actually even possibly invite you over for dinner and serve you this and only this. I could probably get away with it. You would be enjoying it so much that you wouldn't even remember there wasn't a main course. Haha. That wouldn't happen., gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick; do not overmix). Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
3/4 C sour creamKeep up this great series of cooking lessons for your college daughter! My daughter is now finished with her first year of college and is living with my dad for the summer. We lost mom not long ago and dad is NOT a cook or baker (but he can BBQ!) She is making dinners for the two of them and she's now asking me for recipes. I am definitely going to recommend your website. BTW, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the surface.Another successful recipe to add to Cali's college cooking repertoire!, stars in my eyes.To make this gluten free cheesy bread, use for sandwiches or cut into nice thick cubes for dips or enjoy as is.