This is the ‘look honey, I baked all day and made bread for the family ‘ loaf. The ‘throw together in 10 minutes and surprise your neighbour’ loaf. Or my personal favourite, the ‘I want carbs and thought not buying them from the store would stop me’ loaf. It’s so quick and easy, you can’t talk yourself out of it. Let’s be honest here, it’s all about moderation and this loaf is made with all the good stuff.
Can you use almond flour, coconut flour, or any other type of flour? of course, you can! Can you change the type of cheese? Yup! ….leave out the cheese? Yes! ( but why would you want to? We aren’t monsters here) Can you substitute butter for margarine, ghee or coconut oil? Yes, yes and yes.
What we’re getting at is – make this your own! Use what you have on hand, it’ll be perfect just the way you bake it.
Ingredients
Instructions
- In a large mixing bowl, combine the flour, banking power, baking soda, salt, cheese and chives.
- Melt the butter and add it a separate bowl, large enough to hold all the wet ingredients. Add the buttermilk, egg and mustard. Stir well.
- Next, combine the wet and dry mixtures with a fork. Do not over mix the dough – it will take under a minute.
- No need to shape the dough, transfer it into your prepared load pan with a spatula. Sometimes I lightly bang my pan on the counter a few times, to ensure the dough doesn’t have any high spots in the middle. We want even baking people!
- Dust the top with a little flour and bake for 40-45 minutes. You’ll know it’s done when a skewer comes out of the middle clean.
- This loaf will be HOT, let to cool for 5 minutes before turning it out to cool on a wire wrack
Notes
- You can substitute the chives for any herb - green onion, dill, rosemary, etc. They can be fresh or from the pantry.
- The bread will be extremely hot when taking it out of the oven, or checking with a skewer. The dusting of flour before baking protects the bread and helps create a crisp crust. Trust me when I say, the surface is HOT!
- Using different types of cheese will give the load different flavor and texture. Try adding, aged cheddar or Parmesan.
adapted from NT Family Cook Book