Midday lobster baked become the norm and this allows for a simple, but satisfying evening meal of a good soup, a salad and fresh bread.
Tomato bisque is on the menu this evening and what better to have with it than cheese bread.
4 cups all-purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
2 cups sharp,cheddar cheese, grated
2 cups buttermilk
Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, toss in the cheese and mix well
. Add buttermilk, stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface, work the dough gently by folding and flattening but no more than seven times, treat this as if it were bisguit dough!
. Halve the dough, shape each half into a round loaf, and transfer the loaves baking sheet that has been dusted with corn meal
. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool
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