Grape and Cheddar Cheese Loaf
- Peanut free
- Vegetarian
- Nut free
- Simple recipes
Ingredients
- 1/2 cup (125 mL) lukewarm milk
- 1 pkg (2-1/4 tsp/11 mL) active dry yeast
- 1/4 cup (60 mL) butter, melted
- 3 eggs
- Pinch each salt and pepper
- 1-1/2 cups plus 1 tbsp (390 mL) all-purpose flour
- 1-1/2 cups (375 mL) seedless red or green grapes (about 8 oz/250 g)
- 2 cups (500 mL) shredded extraold Cheddar cheese
Preparation
Place milk in mixing bowl; sprinkle yeast over top. Let stand until foamy, about 10 minutes. Using mixer with paddle or by hand, beat in butter, eggs, salt and pepper; beat in 1-1/2 cups (375 mL) of the flour.
Rinse grapes; drain and mix with 1 tbsp (15 mL) flour. Fold grapes and cheese into batter. Scrape mixture into parchment paper–lined 8-inch (20 cm) loaf pan. Cover with tea towel and let rise in warm place until batter almost reaches top of pan, 30 to 45 minutes.
Bake in 350F/180C oven until top is browned, 45 to 50 minutes. Transfer to rack; let rest in pan for 5 minutes. Carefully remove from pan. Serve warm. (Make-ahead: Let cool; cover and leave at room temperature for 1 day or refrigerate for up to 3 days. Warm in hot oven.)
Makes 8 servings.
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