Cheddar Cheese Quickbread
From midgelet 14 years ago
- 50 minutes to make
- Serves 12
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 shopping list
- 3 cups all-purpose flour shopping list
- 1 Tbsp. baking powder shopping list
- 1/4 tsp. cayenne pepper shopping list
- 1 tsp. salt shopping list
- 1/4 tsp. ground black pepper shopping list
- 4 oz. cheddar cheese (the sharper the better) shopping list
- 1 1/4 cups whole milk shopping list
- 3 Tbsp. melted butter shopping list
- 1 large egg; lightly beaten shopping list
- 3/4 cup sour cream shopping list
How to make it
- . Heat oven to 350F. Spray a 9" x 5" loaf pan** with nonstick cooking spray.
- Spread half of parmesan on the bottom of the pan.
- . Cut cheddar into 1/2" cubes.
- . In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper.
- Add cheddar and toss to coat.
- . In a medium bowl, mix together milk, butter, egg, and sour cream.
- Combine liquid and dry ingredients folding together with a spatula until just mixed.
- . Pour into the loaf pan and top with remaining parmesan.
- . 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.)
- . Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes.
- Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.
The Rating
Reviewed by 10 people-
Great recipe!
pleclare
in Framingham loved it
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Love jarlsberg!!
a1patti
in Salem loved it
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Can smell the wonderful aroma as this Bakes Yummy thanks for another great post.
momo_55grandma
in Mountianview loved it
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