Catherine's cheese nut bread
YIELDS 1 LOAF
2 cups self-rising flour
2 teaspoons dry mustard
1/2 tablespoon granulated sugar
1 cup sharp Cheddar cheese, grated
1/4 cup pecans, chopped
1 egg, beaten
3/4 cup milk
2 tablespoons butter, melted
Preheat oven to 350 degrees. In a medium bowl, mix flour, mustard and sugar; add cheese and pecans, mixing thoroughly. In another bowl, combine egg, milk and butter; pour into dry ingredients. Stir quickly until dry ingredients are dampened (batter will not be smooth). Pour into greased 8-by-4-by-3-inch loaf pan. Let stand for 15 minutes at room temperature. Bake for 50–60 minutes. Turn loaf onto wire rack. Allow bread to cool before slicing.
Catherine Williams, Marietta