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Growing Apples Since 1913!
This delicious bread is versatile! It works well with soups and stews and toasted for breakfast.
INGREDIENTS
- 1 3/4 c all-purpose flour
- 2 1/2 t baking powder
- 1/2 t salt
- 3/4 c milk + 2 T
- 1/3 c canola oil
- 1 egg
- 2 T brown sugar
- 1 c finely diced apples
- 1 c strong cheddar cheese, grated
- 3 T cheddar cheese, grated
DIRECTIONS
- Preheat oven to 400F. Prep your 8×4 loaf pan* by lightly greasing it with butter and then use a mixture of cornmeal and flour to dust the insides with – about a spoonful of each should do. Shake out any excess and set aside.
- In a medium bowl, combine the flour, baking powder and salt and whisk everything together. Set aside.
- In a large bowl, mix together the milk, oil, egg and brown sugar until well blended. Pour in the diced apples and stir in the flour mixture. Add in the cheese in 3 handfuls – stirring between each addition.
- Pour the batter into your prepared loaf pan and bake for 45-50 minutes.
- Sprinkle the remaining cheese over top of the bread and cook for 10 minutes longer until the cheese melts and the bread is cooked all the way through – use a wooden skewer in the middle of the loaf to test doneness.
- *if your loaf pan is larger, reduce the baking time by 10-15 minutes.
Recipe courtesy of everybodylovesandwiches.com
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A person who observes or participates in an agricultural tourism activity on this property assumes the risks inherent in agricultural tourism activity. Risks inherent in the agricultural tourism activity may include conditions on the land, the unpredictable behavior of farm animals, the ordinary dangers associated with equipment used in farming operations, and the potential that a participant in the agricultural tourism activity may act in a negligent way that may contribute to injury or death. The agricultural tourism provider is not liable for the injury or death of a person involved in an agricultural tourism activity resulting from those inherent risks. Wisconsin State Statute 895.524
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