Print<\/div>\t<\/div>\t

<\/div>\t

\t\t

<\/div>\t\t

Ingredients<\/div>\t\t\t

5\u00bd-inch x 3-inch loaf pan<\/li>\t\t\t\t
1 ounce Parmesan cheese, shredded on large holes of box grater (about \u2153 cup)<\/li>\t\t\t\t
\u00be cup (3.75 ounces) plus 2 Tbsp unbleached all-purpose flour<\/li>\t\t\t\t
1 teaspoon baking powder<\/li>\t\t\t\t
\u00bc teaspoon salt<\/li>\t\t\t\t
pinch cayenne pepper<\/li>\t\t\t\t
pinch pepper<\/li>\t\t\t\t
2 ounces extra sharp cheddar cheese, cut into \u00bc inch cubes (about \u00bd cup)<\/li>\t\t\t\t
\u00bc cup whole milk<\/li>\t\t\t\t
3 tablespoon sour cream<\/li>\t\t\t\t
1 tablespoon unsalted butter, melted and cooled, plus extra for greasing pan<\/li>\t\t\t\t
1 large egg<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
\t\t\t
Instructions<\/div>\t\t\t
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.<\/li>\t\t\t\t
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.<\/li>\t\t\t\t
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.<\/li>\t\t\t\t
4. Let bread cool in pan for 5 minutes, them turn it out onto wire rack and let cool for 1 hour before serving.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
  \t\t\t
  Farmers Market Shopping List<\/div>\t\t\t
  \t\t\t\t
  Parmesan cheese<\/li>\t\t\t\t
  Extra sharp cheddar cheese<\/li>\t\t\t\t
  Unsalted butter<\/li>\t\t\t\t
  Sour cream<\/li>\t\t\t<\/ol>\n\t\t<\/div>
  \n Adapted from Cooks Illustrated Cooking for Two <\/div>
  \n Adapted from Cooks Illustrated Cooking for Two\n <\/div>
  Studio City Farmers Market http:\/\/studiocityfarmersmarket.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"Cheddar Cheese Bread 2016-01-23 22:55:41 Write a review Save Recipe Print Ingredients 5\u00bd-inch x 3-inch loaf pan 1 ounce Parmesan cheese, shredded on large holes of box grater (about \u2153 cup) \u00be cup (3.75 ounces) plus 2 Tbsp unbleached all-purpose flour 1 teaspoon baking powder...","protected":false},"author":2,"featured_media":40766,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[],"_links":{"self":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40764"}],"collection":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/comments?post=40764"}],"version-history":[{"count":1,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40764\/revisions"}],"predecessor-version":[{"id":40767,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40764\/revisions\/40767"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/media\/40766"}],"wp:attachment":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/media?parent=40764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/categories?post=40764"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/tags?post=40764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}