5 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. coarsely ground black pepper
1 tsp. baking soda
2 1/2 c. (10 oz.) shredded extra-sharp Cheddar cheese
4 eggs
4 scallions, thinly sliced
2 c. plain lowfat yogurt
2/3 c. olive oil
2 tbsp. Dijon mustard

Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans.

In large bowl, mix together first 6 ingredients until thoroughly combined. Stir in 2 cups of the Cheddar; set aside remaining cheese.

In medium bowl, whisk together eggs, scallions, yogurt, oil and mustard. Add egg mixture to flour mixture; stir just until combined (batter will be very stiff). Divide batter between prepared pans; spread evenly and smooth tops.

Bake loaves for 40 to 45 minutes, or until browned and toothpick inserted in centers comes out clean. Remove pans to rack; sprinkle loaves with remaining 1/2 cup Cheddar. Cool in pans on rack. Makes 2 loaves.