Cheddar Cheese Bread

Cheddar Cheese Bread
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  1. 5½-inch x 3-inch loaf pan
  2. 1 ounce Parmesan cheese, shredded on large holes of box grater (about ⅓ cup)
  3. ¾ cup (3.75 ounces) plus 2 Tbsp unbleached all-purpose flour
  4. 1 teaspoon baking powder
  5. ¼ teaspoon salt
  6. pinch cayenne pepper
  7. pinch pepper
  8. 2 ounces extra sharp cheddar cheese, cut into ¼ inch cubes (about ½ cup)
  9. ¼ cup whole milk
  10. 3 tablespoon sour cream
  11. 1 tablespoon unsalted butter, melted and cooled, plus extra for greasing pan
  12. 1 large egg
  1. Adjust oven rack to middle position and heat over to 350 degrees. Grease loaf pan, then sprinkle 2 tablespoons plus 1 teaspoon Parmesan cheese evenly over bottom of pan.
  2. Whisk flour, baking powder, salt, cayenne, and pepper together in medium bowl. Fold in cheddar, breaking up clumps, until it is coated with flour mixture In separate bowl, whisk milk, sour cream, melted butter and egg together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined. (Do not over mix.) Batter will be heavy and thick.
  3. Scrape batter into prepared pan and smooth top. Sprinkle remaining 3 tablespoons Parmesan cheese evenly over top of batter. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 30 to 40 minutes, rotating pan halfway through baking.
  4. Let bread cool in pan for 5 minutes, them turn it out onto wire rack and let cool for 1 hour before serving.
Farmers Market Shopping List
  1. Parmesan cheese
  2. Extra sharp cheddar cheese
  3. Unsalted butter
  4. Sour cream
Adapted from Cooks Illustrated Cooking for Two
Adapted from Cooks Illustrated Cooking for Two
Studio City Farmers Market