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Cheddar Cheese Bread




Source of Recipe


Benjamin Ford, owner and executive chef of Chadwick restaurant, Los Angeles, as featured in The Oakland Press, May 10, 2004.


List of Ingredients




1 tsp. cumin seed
1 T. plus 1/3 C. butter
1 yellow onion, diced
4 C. flour
5 tsp. baking powder
1 tsp. salt
1 tsp. curry powder
10 oz. sharp Cheddar cheese (see NOTE)
1 1/2 C. milk
2 eggs.


Recipe



Preheat oven to 375 degrees F.
Grease and flour two 8 x 5 loaf pans. Toast cumin seeds to release
flavor and set aside to cool. Heat 1 T. butter and saute diced onion until
golden-brown; set aside to cool. Combine flour, baking powder, salt,
curry powder and cumin. Cut in remaining 1/3 C. butter until mixture
resembles coarse crumbs, then stir in grated cheese. Beat eggs and combine
with milk and onions. Add to grated Cheddar cheese mixture, mixing just
enough to moisten. Don't over work dough. Divide dough between two
pans and bake 1 hour. Remove bread from pans immediately. Makes 2 loaves,
10 slices per loaf.

NOTE:
Either yellow or white Cheddar should be used. Sharp is best for this
recipe.