Ingredients: |
Ingredients: 3 oz. (1 c.) parmesan cheese, shredded on large holes of box grater
3 c. all-purpose flour
1 Tbs. baking powder
1/4 tsp. cayenne pepper
1 tsp. salt
1/8 tsp. black pepper
4-5 oz. sharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes
1 1/4 c. whole milk
3 Tbs. butter, melted
1 egg lightly beaten
3/4 c. sour cream
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Directions: |
Directions:Adjust oven rack to middle position. Preheat oven to 350º F. Spray a 5x9 inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, 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 (the batter will be heavy and thick). Do not over-mix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup parmesan evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45-50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve. |
Personal
Notes: |
Personal
Notes: If the toothpick comes out with what looks like uncooked batter after testing, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. Do not over-bake. The texture improves as it cools, so resist the urge to slice the bread while hot.
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This recipe for Simple No-Rise Cheese Bread is from