Ingredients
1
cup buttermilk
1/3
cup butter, melted
1
tablespoon sugar
2
tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
2
eggs
2
cups Gold Medal™ all-purpose flour
1
cup shredded Cheddar cheese (4 oz)
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
Preparation
Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
In large bowl, stir buttermilk, butter, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.
Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Serve warm, if desired.
