CHEDDAR JALAPEÑO QUICK BREAD
Servings: 10 slices
Ingredients
- 50g (¼ cup) butter (melted)
- 1 egg (medium)
- 125ml (½ cup) milk
- 115g (½ cup) Greek yoghurt (see note 1)
- 250g (2 cups) spelt flour (see note 2)
- 1½ tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 1 tsp paprika
- ½ tsp chilli powder
- 100g (3½ oz) cheddar cheese (see note 3)
- jalapeños (see note 4)
Instructions
- Pre-heat the oven to 175°C (350°F) and grease/line a 23cm x 12½xm (9" x 5") loaf tin.
- Melt the butter and set to one side.
- In a large bowl, beat the egg and add the Greek yoghurt, milk and cooled butter.
- In a separate bowl, mix the flour, baking powder, baking soda, paprika and chilli powder together.
- Add the dry ingredients to the wet and stir everything together (don't over mix).
- Stir in the cheese and jalapeño, just until combined.
- Pour into the prepared loaf tin and sprinkle with a little extra cheddar and jalapeño slices.
- Bake for around 35-40 minutes (start to check at the 30 minute mark).
- The bread is ready when an inserted skewer comes out clean.
- Leave to cool a little, but eat warm with tonnes of butter. Enjoy!
Notes
Disclaimer: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- You can use buttermilk or sour cream in place of the Greek yoghurt. If you use buttermilk, omit the regular milk and just use more buttermilk.
- I have used both bread and spelt flour to make this recipe, with no noticeable difference. You could also use all-purpose (plain) flour and do a straight swap (using the same amount).
- I love a sharp cheddar, but use any cheese you like.
- I used pickled jarred jalapeño slices. I cut the ones in the bread into small pieces but left them whole for the top. Use as little or as many as you like, or omit them completely.
