Cheesy Oat Bread with Green Onion Butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons chilled unsalted butter or margarine, cut into bits
1 1/4 cups shredded extra-sharp cheddar cheese
1/4 cup plus 2 tablespoons quick-cooking oats, toasted (see tip below)
1 cup milk
1 large egg
2 tablespoons grated onion
1 teaspoon Dijon mustard
1/2 cup unsalted butter or margarine, softened
2 tablespoons finely chopped green onions
2 tablespoons finely chopped parsley
1/8 teaspoon salt
Pinch of black pepper
Preheat the oven to 375F. Grease an 8 x 4-inch loaf pan.
In a large bowl, sift the flour, baking powder, sugar and salt. Cut in the butter with a pastry blender, two knives or your fingertips until the mixture resembles coarse cornmeal. Stir in the cheddar cheese and 1/4 cup of the toasted oats until incorporated.
In a small bowl, beat together the milk, egg, onion and mustard. Using a fork, add the liquid ingredients to the dry ingredients and mix just until the dough holds together; do not overmix.
Spoon the dough into the prepared pan. Sprinkle the top with the remaining 2 tablespoons toasted oats. Bake for 40 minutes or until browned and a tester inserted in the center comes out clean.
Transfer the bread to a rack to cool for 10 minutes, then remove from the pan. Serve slightly warm or at room temperature. Slice with a serrated knife. Serve with Green Onion Butter.
Stir all of the ingredients together in a small bowl until thoroughly combined. Transfer to a small serving bowl or dish. Refrigerate until shortly before serving, then let soften slightly.