- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- 12
Ingredients
- 1
- organic lemon
- 0
- 1 cup
- organic milk
- 250 mL
- 2 1/4 cups
- all-purpose flour (approx.)
- 560 mL
- 1 cup
- shredded old Cheddar cheese
- 250 mL
- 1/4 cup
- assorted chopped fresh herbs such as sage, chives, tarragon or oregano
- 60 mL
- 3/4 tsp
- each baking powder and baking soda
- 4 mL
- 1/2 tsp
- salt
- 2 mL
- 2 tbsp
- unsalted butter, cold, finely cubed
- 30 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Extract 1 tbsp (15 mL) juice from the lemon. Stir lemon juice into milk and let stand 5 min. to sour milk. Meanwhile, blend flour with cheese, herbs, baking powder, baking soda and salt in a large bowl until well combined.
- Step 2
- Cut in butter until crumbly using a pastry blender or two knives. Add the milk mixture and stir just until a ragged dough forms. Turn the dough out onto a lightly floured surface. Knead lightly, about 10 times, or until no dry patches remain.
- Step 3
- Transfer dough to a parchment-paper-lined baking sheet and pat into a 1 inch (2.5 cm) thick disk. Dust the top of the loaf with a little additional flour and score with a large “X” (about 1/4 inch/5 mm deep) using a sharp paring knife. Bake for 30 min. or until golden and a toothpick inserted into the centre comes out clean. Transfer to a rack; cool before slicing.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 130
- Fat:
- 4.5 g
- Saturated Fat:
- 2.5 g
- Carbs:
- 18 g
- Fibre:
- 1 g
- Cholesterol:
- 15 mg
- Protein:
- 5 g
- Sodium:
- 220 mg