Quick Cheese Bread
Source of Recipe
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List of Ingredients
3 ounces Parmesan cheese, shredded on large holes of box grater (about
1
cup)
3 cups (15 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon 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 (about 1 cup) (See note)
11/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream
Recipe
Adjust an oven rack to the middle position and heat the oven to 350
degrees.
Spray a 9- by 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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