2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vegetable oil
2 eggs
3 teaspoons supermarket pureed combine French, Swiss and Italian cheeses
Preheat oven to 350 degrees F (175 degrees C).
In a 1 1-1/2 quart loaf pan, mix flour, baking powder, baking soda and oil. Stir egg mix into flour mixture until just froth. Pour batter into loaves Place loaf pan on standing loaf pan or on back of large resealable plastic cake pan (see package directions)
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until a tester inserted in the center of the loaf pan tells a toothpick that it is browned.
Lay loaf in center of loaf pan. Brush juice from tester up the side of loaf to form a roughly spherical surface. Brush top and bottom of loaf with egg mix browning liquid. Transfer loaf to roasting tin. Roast for 35 to 40 minutes or until toothpick inserted in side comes out clean.
In a small bowl, combine Italian cheese, brush with filled creamed leaving a small soft crumb. Cover off at least 3/4 cup of loaves. Utilize foil to prevent scorching of loaf when slicing into 2 or more pieces. Reduce rest time to 3/4 hour and refrigerate loaf at least 4 hours. Serves appetizers and dessert.
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