Feb 102012

This is a very moist and delicious bread recipe that my loving sister shared with me when I opened up my Sweet Creations Restaurant in Montana. Of course, if you don’t care for caraway, you can choose to leave it out all together. You can’t beat it fresh out of the oven. It simple just melts in your mouth. I slice it thick and serve it with my homemade soup for something different.  I usually make a double batch because it goes fast. And sometimes I’ll make muffins for after school treats and for those who want a quick snack to take with them.

This is a sticky, gooey batter so you’ll need a heavy duty spoon.  Also be sure to mix your dry and liquid ingredients separately. I also found that it works better to include the shredded cheese as part of the dry ingredients.  And please be sure to share your comments on your experience making this bread. Rock on!

Single Loaf

3 Cups Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp salt

1 tsp Caraway Seed

1-1/2 Sharp Cheddar Cheese, Shredded

2 Eggs

1/4 Cup butter

1/2 Cup Sour Cream

1 cup Buttermilk

Preheat oven to 325. Mix all dry ingredients together including the shredded cheese and set aside. In a larger mixing bowl, combine the liquid ingredients and integrate the dry ingredients one cup at a time into the liquid until sticky and gooey. Bake 1 hour and15 minutes.  For muffins, bake for 50 minutes.

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