Cheese & wine bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 1 | cup | Plus 2 tb all-purpose flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Baking soda |
| ¼ | cup | Instant nonfat dry milk |
| ⅓ | cup | Vegetable shortening |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Minced onion |
| 1 | Egg, beaten | |
| ¼ | cup | Milk |
| ¼ | cup | White wine |
| ½ | teaspoon | Dried oregano |
| ¼ | cup | Freshly grated Parmesan cheese |
Directions
Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal.
Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly.
Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 F for 15-20 minutes or until a wooden pick inserted in center comes out clean.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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