Quick Cheese Bread

By commercecook

The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping to. Leftover cheese bread is excellent toasted. Toast the slices in a toaster oven, not in a conventional toaster. It is best made with whole milk, but it will taste fine if you use 2 percent. Do not use skim milk.

Ingredients

• 3 ounces Parmesan cheese, shredded on a large holes of a box grater (about 1 cup)
• 3 cups all-purpose flour (15 ounces)
• 1 tablespoon baking powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 4 ounces extra-sharp cheddar cheese, cut into 1/2 inch cubes
• 1 1/4 cup whole milk
• 3 tablespoons unsalted butter, melted
• 1 large egg, beaten lightly
• 3/4 cup sour cream

Preparation

Step 1

Adjust oven rack to middle position; heat oven to 350 degrees. Spray a 5x7 inch loaf pan with nonstick cooking spray. Then, sprinkle 1/2 cup Parmesan evenly in the bottom of the pan.

In a large bowl, whisk flour, baking powder, cayenne, and salt to combine. Using a rubber spatula, mix in cheddar, breaking up clumps, until cheese is coated with flour.

In a medium bowl, whisk together milk, melted butter, egg and sour cream.

Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined. (Batter will be heavy and thick.). Do not overmix.

Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a spatula.

Sprinkle remaining 1/2 cup Parmesan evenly over the top.

Bake until deep golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on a wire rack for 5 minutes; invert loaf pan and continue to cool until wam, about 45 minutes. Cut into slices and serve.

Note;
To freeze, wrap the cooled loaf with a double layer of aluminum foil. Place in freezer for up to three months. To reheat, place frozen, wrapped loaf on the middle rack of preheated 375 degree oven for 8-10 minutes. Remove foil, and return to oven for 5 minutes.