I am always on the lookout for a good cheese bread recipe. This one is a moist, delicious, savory quick bread. It is easy to make and delicious to eat. It disappeared quickly in my house.
Cheddar Cheese Bread
From the America’s Test Kitchen Family Cookbook via The Quixotic Table
3 oz (1 c) Parmesan cheese grated on large holes of box grater (I used finely shredded Parm and that was probably a mistake, but it was still delicious.)
3 c AP flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
4 ounces (1 cup) extra-sharp cheddar cut into 1/2″ cubes
1-1/4 c whole milk
3/4 c sour cream
3 Tbsp unsalted butter, melted and cooled
1 large egg, lightly beaten
Preheat oven to 350 with a rack in the middle position. Spritz a 9 by 5″ loaf pan with vegetable oil spray and sprinkle half of the Parmesan evenly over the bottom.
Whisk the flour, baking powder, salt, and peppers together in a large bowl. Add the cubed cheese and toss in the flour to ensure it is well coated. Whisk milk, sour cream, butter, and egg in a separate bowl. Gently fold the wet ingredients into the dry with a rubber spatula until it is just combined, with no streaks of flour. The batter will be very thick, but do not over mix.
Transfer the batter into the prepared loaf pan, smoothing the top with rubber spatula. Evenly sprinkle the remaining Parmesan over the top. Bake 45 – 50 minutes until golden brown and an inserted toothpick comes out with just a few crumbs attached.
Allow the loaf to cool for 10 minutes before removing from pan onto a cooling rack. Let the bread cool completely, for at least 1 hour.