Cranberry Cheddar Cheese Bread

INGREDIENTS

• 2 cups flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp grated orange rind
• 2 Tbs shortening
• Juice from 1 orange
• 1 1/2 cups shredded Grafton 2-Yr Aged Classic Cheddar Cheese
• 1 egg, beaten
• 1/2 cup finely chopped walnuts
• 1 cup cranberries, halved (dried cranberries may be substituted if out of season)

• Heat oven to 350 degrees.
• Grease 9x5x3 loaf pan.
• Measure flour, sugar, soda, powder, salt and orange rind into bowl. Cut in shortening.
• Add some water to the orange juice to measure 3/4 cup; mix that into the cheese and egg. Stir in cranberries and nuts.
• Mix all together and pour into greased pan.
• Bake for 60-70 minutes or until wooden pick inserted in center comes out clean. (tip: cover with tinfoil in oven, as bread is so dense with cheese that the crust over-cooks before the center has a chance to firm up)
• Remove from pan. Let stand for at least 8 hours before serving.
• We recommend serving slices w/ a spread of Stonewall Kitchen Jam, or toasting and spreading w/ butter

ADIRONDACK WINERY WINE PAIRING SUGGESTIONS:

Red Carriage (Cranberry Chianti), Sangiovese, Barbera, Blushing Trees White Zin, Berry Blush