Catherine's cheese nut bread

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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