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I absolutely love carbs… bread, pasta, bread with pasta… I always like to have a side of bread when we have pasta or soup for dinner. Unfortunately, I don’t normally plan far enough in advance to make my own bread, and I don’t want to run to the store just to buy bread. One of these days, I’ll plan ahead. There are way to many yeast bread recipes I want to try! In the meantime, I’ll stick to my quick breads. 🙂 This cheese bread is a wonderful savory quick bread, so it’s a perfect accompaniment to pastas and soups!

A layer of Parmesan cheese on the top and the bottom, with a moist delicate center that’s studded with more cheese. This bread isn’t overly cheesy tasting, but it has the perfect balance of flavors, along with some cayenne and black pepper to truly make this a savory bread. I definitely plan on making this bread in the future when I need a quick bread with dinner! And I’m curious to try this as a base recipe, to try to tweak it to an Italian version with Parmesan and maybe mozzarella, spiced up with basil and oregano, and maybe even some garlic… I’ll be sure to let you know if I try that out, but in the meantime try this yummy cheese bread!Quick Cheese Bread

3 ounces Parmesan cheese, shredded and divided (about 1 cup)
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon cayenne pepper
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
4 ounces extra-sharp cheddar, cut into ½-inch cubes
1¼ cups milk
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
¾ cup sour cream

Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray, then sprinkle ½ cup Parmesan cheese evenly over the bottom of the pan.

In a large bowl, whisk together the flour, baking powder, cayenne, salt and pepper. Using a rubber spatula, fold in the cheddar until all the cheese is well coated with the flour mixture. In a medium bowl, whisk together the milk, butter, egg and sour cream. Gently fold the wet ingredients into the dry until just combined; do not over mix. Pour the batter into the prepared loaf pan, smoothing the top with the rubber spatula. Sprinkle the remaining Parmesan evenly over the top of the batter.

Bake 45 to 50 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean (keep in mind when testing for doneness that a pocket of cheese may look like uncooked batter). Cool in the pan on a wire rack for 5 minutes, then turn out and cool completely before cutting.

Source: Cook Like A Champion

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