Chili-Cheese Bread

18 08 2010
The only thing I can really say about my experience this evening with chili-cheese bread is that I was probably feeling a little bit too Eat, Pray, Love-ish, as I sliced in and proceeded to eat 3 thick slices at 11:30 pm, melting butter over the tops with my bare fingers and thinking about how I purposefully didn’t call my boyfriend this evening. Make this. Don’t phone your significant other. There’s connection in the disconnect. Add some chopped jalapeno to it too. The recipe called for it. I forgot.
Chili-Cheese Bread
Adapted from eat me, delicious
1 cup all-purpose flour
1 cup whole wheat flour
2 tsps. sugar
1 tb. baking powder
1 tsp. black pepper
1/2 tsp. salt
1 cup sharp cheddar cheese, shredded
1 cup milk
1/3 cup vegetable oil
1 egg
1 4-oz can chopped green chilis, drained
1/2 cup finely chopped bell pepper

Preheat the oven to 375F, and grease or spray an 8×3 inch loaf pan. 

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefly blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.




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