So last week was Ty's birthday and we did up a big cheese plate for nibbles. Leftovers are to be expected but we had even more than I thought. Plus Ty is now off dairy for a bit and my parents have gone to Europe and asked me to bring the last of the food in their fridge home, which of course included cheese as well as some veggie odds and ends.
Speaking of cheese, our rotary grater broke (well one piece did) and when I contacted the company to ask if I could buy a replacement piece, they told me they would send a whole new grater free of charge. Thanks Fox Run brands!
Right, back to the loaf...
Well we had a bunch of cheese, and Ty wasn't eating any so I needed to bake something with it, preferably that I could freeze. I was originally thinking about cheese scones but then drifted to quickbread. After double checking my solid to liquid ratios this delicious taste of using up stuff was born.
Cheese and Stuff Quickbread
1 3/4 cups whole wheat bread flour
1 cup grated cheese (I used sharp cheddar and local gouda)
2 tbsp white sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup finely diced white onion
1 1/2 tbsp fresh dill
1/4 tsp granulated garlic (or 1 fresh clove, minced)
1 egg, beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 F and grease an 8x4 (or 9x5) loaf pan.
Combine first 8 ingredients in medium bowl and mix well. Combine egg, milk, and oil in small bowl and beat together. Add we ingredients to dry and stir until just combined (do NOT overmix). Pour mix into loaf pan and bake for 35 or until a tester inserted in the middle of the loaf comes out clean.
Cool on a wire rack.