Fall is in the air. Time to bake some bread. Here is a recipe I found in an America’s Test Kitchen magazine a long time ago. We add rosemary and it makes a great complimentary flavor. Everyone enjoys this simple and delicious bread!
Quick Cheese Bread
3 ounces (1 cup) Parmesan cheese, shredded (use the large holes of a box grater to shred this cheese)
2 1/2 cups (12 1/2 ounces) all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne powder
1/8 teaspoon pepper
4 ounces (1 cup) extra sharp cheddar cheese, cut into 1/2 inch cubes
1 cup whole milk
1/2 cup sour cream
3 Tablespoons unsalted butter, melted and cooled
1 large egg
1 Tablespoon Rosemary, fresh and chopped, optional (it adds an awesome flavor though)
1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 inch loaf pan with vegetable oil spray. Sprinkle 1/2 cup Parmesan cheese evenly in bottom of pan.
2. In large bowl, whisk flour, baking powder, salt, cayenne, and pepper to combine. Using rubber spatula, stir in cheddar, breaking up clumps, until cheese is coated with flour.
3. In medium bowl, whisk together milk, sour cream, butter, and egg. Using rubber spatula, gently fold milk mixture into flour mixture until just combined (batter will be heavy and thick, don’t overmix).
4. Scrape batter in prepared pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
5. Bake until bread is deep golden brown and toothpick inserted in center comes out clean, 45-50 minutes. Let bread cool in pan on wired rack for 5 minutes.
6. Remove bread from pan and let cool to room temperature. Take a spatula and go around the pan before removing. It will release out of bread pan without any problems. Let cool about and serve.