Monday, December 6, 2010

Cheddar-Herb Bread Mix

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I'm kicking off a series of homemade gifts if you're interested in making something for people this year, but not sure what. I have a couple of ideas to share which I'll be making for gifts.
 
Here’s an updated picture of how I packaged them up:
 
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We actually baked up the bread mix and boy was it tasty. I made it with my Tomato Basil Soup. The bread doesn't rise much, but it's an excellent bread to have when your soaking up soup. Be sure you attach the directions on how to mix up the bread before you give the mix to someone.

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Cheddar-Herb Bread Mix
(Adapted from Better Homes and Gardens)

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Ingredients
Basic Mix:
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt

Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients. Seal bag and store up to 1 month.

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2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.
 
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Stir in 4 ounces white cheddar cheese, shredded.
 
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In a bowl combine 3/4 cup milk and 1 egg, slightly beaten.
 
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Add to crumb mixture all at once. Stir quickly with a fork to moisten.
 
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Spread in prepared pan.
 
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Bake 45 minutes or until a wooden pick inserted in center comes out clean.
 
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Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
 
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