Serves: 9
Total Calories: 335
Mix all dry ingredients and seasonings together. (Do not mix in either cheese at this time.) Cut 1/4 cup butter and shortening into dry ingredients; mix until it resembles coarse meal. Mix eggs and milk together, then add to flour mixture, and mix again. Add both cheeses, and knead until the cheese is worked through. Roll dough out into a 12-inch circle, then cut with a pizza cutter into pie-shaped wedges. Place wedges the way they were cut into an oiled Dutch oven, then melt remaining butter and drizzle over wedges. Cover and cook with 16–22 coals (400°), with a ratio of 1 (bottom)/3 (top), for 20–30 minutes or until no longer doughy inside.
This Cowboy Cheese Bread recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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