Cheddar Casserole Bread

I like the Taste of Home baking book.  It has the diversity one needs and the recipes are not formidable.  I love savory baked goods and decided I was in the mood for anything that was no sweet.  I looked through the recipes and got my choices down to the Amish Onion Cake, the Cheddar Casserole Bread and the Vidalia Onion Custard Bread.  For the sake of expedience, I chose the Cheddar Casserole Bread and it is a winner.  It is a good snack and a delicious breakfast or lunch with some greens on the side.

Cheddar Casserole Bread

Ingredients:

2 1/2 cups gluten-free flour mixture
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup mayonnaise
1 egg
2 cups shredded Cheddar cheese
1/2 cup chopped red onion

Method:

Preheat oven to 425 degrees F.

In a large bowl, combine dry ingredients.

In a small bowl, combine milk, mayo and egg.

Add wet mixture to the dry ingredients and mix until moistened.

Add the cheese and onions and mix them through.

Spoon onto a greased 9 inch baking pan.

Bake at 425 degrees for 25 minutes or until a thin knife or toothpick inserted, comes out clean.  Mine took an extra 7 minutes.

Cool down and eat or store in the refrigerator.

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