2 c Self rising flour
2 ts Dry mustard
3/4 c Milk
2 Eggs; beaten
1/2 c Butter
4 oz (1 cup) shredded sharp
-cheddar cheese
TOPPING
1 oz (1/4 cup) shredded sharp
-cheddar cheese
1 tb Butter; cut in pieces
Recipe from: Linda Carman/Martha White
Heat oven to 350 degrees. Grease bottom of 8 x 4 or 9 x 5 loaf pan. In
large bowl, combine flour and dry mustard. In small bowl, combine the milk,
eggs and butter; mix well. Add to flour mixture; blend well. Stir in 1 cup
cheese. Spoon batter into greased pan. Sprinkle with 1/4 cup cheese. Dot
with 1 tablespoon butter. Bake for 50 to 55 minutes or until toothpick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pan. Cool completely. Wrap tightly and store in refrigerator. Yield: 1 (16
slice) loaf
Yields
1 Servings