Quick Cheese Bread
Source of Recipe
From "America's Test Kitchen Live!"
List of Ingredients
- 1.3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
- 3 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp cayenne
- 1 tsp salt
- 1/8 tsp ground black pepper
- 4 ounces extra-sharp Cheddar cheese, cut into 1/2-inch cubes, or mild Asiago, crumbled into 1/4- to 1/2-inch pieces (see Note)
- 1-1/4 cups whole milk
- 3 Tbsp unsalted butter, melted
- 1 large egg, beaten lightly
- 3/4 cup sour cream
Instructions
- Adjust an oven rack to the middle position and heat the oven to 350 degrees (F). Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Sprinkle 1/2 cup of the Parmesan evenly over the bottom.
- In a large bowl, whisk flour, baking powder, cayenne, salt and pepper to combine. Using a rubber spatula, mix in the Cheddar or Asiago, breaking up clumps. In a medium bowl, whisk together milk, melted butter, egg and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the loaf pan; level surface with a rubber spatula. Sprinkle remaining 1/2-cup Parmesan evenly over the surface.
- Bake until deep golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes. Invert the loaf onto the rack, turn right-side up and continue to cool until just warm, about 45 minutes. Cut into slices and serve.
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NOTES:
♦ If using Asiago, choose a mild supermarket cheese that yields to pressure when pressed. Aged Asiago that is as firm as Parmesan is too sharp and piquant for this bread.
♦ If, when testing the bread for doneness, the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different -- but still central -- spot. If the toothpick hits a pocket of cheese, it may give a false indication.
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