Chilli Tomato-Cheddar Bread |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A very tasty twist on bread I found the orginal recipe in Family Circle Mag. The orginal used plane tomatoes but I like mine better. Best served when warm. Ingredients:
3 cups baking mix (bisquick) |
1 cup shredded cheddar cheese |
2 eggs, lightly beaten |
1/3 cup milk |
1 can diced tomatoes and green chilies |
Directions:
1. Heat oven to 350.
2. coat two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans with nonstick cooking spray.
3. Stir together baking mix and shredded cheese in a large bowl; make well in center of mixture.
4. Add eggs, milk, and tomatoes with chillies to well.
5. Stir just until the dry ingredients are moistened.
6. Divide batter evenly between the prepared loaf pans.
7. Bake in 350 oven 45 minutes, until wooden pick inserted in centers tests clean.
8. Coll in pans on rack 5 minutes.
9. Unmold.
10. Serve warm.
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