You know how the ends of a brick of cheddar get hard and dark if exposed to air? Or how when you put out a tray of cheese, the leftover bits are greasy and unappealing?
I save them all in a container I keep in my freezer door, and when there’s enough, I bake this cheese bread. Ordinarily, it would be a fairly costly bread, but since I make it with cheese that would have been otherwise tossed (and thus is “free”), it’s quite thrifty!
Here’s the recipe.
Step 1: Preheat oven to 350 and grease and flour 2 loaf pans.
Step 2: Chop 1 onion and saute in 3 tbsp of butter or bacon fat til lightly browned.
Step 3: Chop cheese finely (the size of corn kernels.)
Step 4: Mix 5 cups flour, 1 cup oatmeal, 2 tbsp sugar, 2 tbsp baking powder, 1/2 tbsp salt, 2 tbsp oregano, 1 tbsp mustard, 3 cups cheese in large bowl.
Step 4: Add sauted onions, 3 cups milk and 2 eggs to dry ingredients, and mix just til flour is absorbed.
Step 5: Spoon into loaf pans and bake 45 mins.
I play with this recipe and change the ingredients somewhat, adding sun dried tomatoes or black olives, or using all flour and no oatmeal. It’s fairly forgiving as long as you keep the basic proportions correct.