Peppery Cheese Bread

By angielaine

Ingredients

• 2 1/2 cups All-purpose flour
• 1 tablespoon Sugar
• 1 1/2 teaspoons Cracked Black Pepper
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 2 Eggs, beaten
• 8 oz Carton Plain Low-Fat Yogurt
• 1/2 cup Cooking Oil
• 1/4 cup Milk
• 1 tablespoon Spicy Brown Mustard
• 1 cup Shredded Cheddar cheese
• 1/4 cup Green onions, thinly sliced

Preparation

Step 1

Preheat oven to 350° F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flour, sugar, black pepper, baking powder, salt and baking soda. Make a well in center of the flour mixture; set aside.
In a medium bowl, combine eggs, yogurt, oil, milk, and mustard. Add flour to egg mixture; add cheese and green onions. Stir until moistened (batter should be lumpy). Spread into prepared pan.

Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes,. Remove from pan; cool for 1 hour on wire rack. Serve warm. Wrap any leftovers and store in refrigerator for up to 3 days.
Cooking time: 45 minutes