Serves: 2 slices
Prep Time:10 min
Total Time: 40 min
|2 1/4||Compliments Gluten-Free All Purpose Flour Blend||560mL|
|1||Shredded Cheddar Cheese||250mL|
|1/4||Assorted Chopped Fresh Herbs Such As Sage, Chives, Tarragon Or Oregano||60mL|
|3/4||Each Baking Powder And Baking Soda||4mL|
|2||Unsalted Butter, Cold, Finely Sliced||30mL|
|Total fat||6 g|
|Sat fat||3.5 g|
Preheat oven to 375°F (190°C). Extract 1 tbsp (15 mL) juice from the lemon. Stir lemon juice into milk and let stand 5 min. to sour milk. Meanwhile, sift flour, baking powder, baking soda and salt in a large bowl. Stir in cheese and herbs until well combined.
Cut in butter until crumbly using a pastry blender or two knives. Add the milk mixture and stir just until a ragged dough forms. Turn the dough out onto a lightly floured surface. Knead lightly, about 10 times, or until no dry patches remain.
Transfer dough to a parchment-paper-lined baking sheet and pat into a 1 inch (2.5 cm) thick disk. Dust the top of the loaf with a little additional flour and score with a large “X” (about 1/4 inch/5 mm deep) using a sharp paring knife. Bake for 30 min. and a toothpick inserted into the centre comes out clean. Transfer to a rack; cool before slicing.
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