Jalapeno Cheddar Cheese Loaf -Gluten Free
Recipe: #11881
January 15, 2014
Categories: Breads, Peppers, Picnic, Oven Bake, Gluten-Free, Vegetarian, Yeast Bread, Kid's Lunches, Flour, Spicy, more
"This tasty gluten-free loaf tastes awesome and unlike other gluten-free breads, it holds together quite well. Even non gluten-free people will enjoy this one!"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (93 g)
- Calories 161
- Total Fat - 3.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 49.1 mg
- Sodium - 406.1 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 2.9 g
- Sugars - 7.6 g
- Protein - 6.5 g
- Calcium - 76.5 mg
- Iron - 1.3 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Fit a stand mixer with the paddle attachment.
Step 2
Place the milk, bacon drippings, water, sugar, molasses, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Step 3
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a very thick muffin batter.)
Step 4
Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 60 minutes.
Step 5
Place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Step 6
Allow to cool and remove from pan.
Step 7
Slice and serve.
Tips
No special items needed.
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