- 1 1/4 cups [175 g] all-purpose flour
- 38 cheesy crackers, crushed
- 4 teaspoons [20 mL] baking powder
- 1 tablespoon [15 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] dry mustard
- 1 1/2 cups [340 g] shredded Cheddar cheese
- 1 egg, beaten
- 1 cup [250 mL] milk
- Poppy seeds [optional]
|
- Into a large bowl, combine together flour, cheesy cracker crumbs, baking powder, sugar, salt and dry mustard; stir in shredded cheese.
- Into a medium-size bowl, combine beaten egg and milk.
- Add to cracker mixture.
- Stir until just combined.
- Spread batter evenly into a greased 8 1/2 x 4 1/2-inch [22 x 12-cm] loaf pan.
- If desired, sprinkle all over with poppy seeds.
- Bake into a preheated 350°F [180°C] oven for 40 minutes or until done.
- Cool in pan 10 minutes.
- Remove from pan; cool onto a wire rack.
|
