Cheddar Cheese Quickbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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adapted from Cook's Illustrated for this cheese bread. I personally have made similar and these quickbreads taste best when eaten when freshly made just after cooling out of the oven . When cold, the bread is more dense and heavy So I usually micro any pieces to warm them up and make them softer Ingredients:
1 cup shredded parmesan cheese |
3 cups all-purpose flour |
1 tbsp. baking powder |
1/4 tsp. cayenne pepper |
1 tsp. salt |
1/4 tsp. ground black pepper |
4 oz. cheddar cheese (the sharper the better) |
1 1/4 cups whole milk |
3 tbsp. melted butter |
1 large egg; lightly beaten |
3/4 cup sour cream |
Directions:
1. . Heat oven to 350F. Spray a 9 x 5 loaf pan** with nonstick cooking spray.
2. Spread half of parmesan on the bottom of the pan.
3. . Cut cheddar into 1/2 cubes.
4. . In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper.
5. Add cheddar and toss to coat.
6. . In a medium bowl, mix together milk, butter, egg, and sour cream.
7. Combine liquid and dry ingredients folding together with a spatula until just mixed.
8. . Pour into the loaf pan and top with remaining parmesan.
9. . Bake in center of oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. (Note, because you may hit a pocket of cheese, use the toothpick test in two or three spots.)
10. . Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes.
11. Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.
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