Quick Cheese Bread

Tags

bread, Cheddar, cheese, Parmesan

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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Cheddar-Herb Biscuits

Tags

Biscuit, Cheddar, garlic

I went to Red Lobster for the first time a few years ago. I had never been privileged enough to try the Cheddar Bay Biscuits that everyone seemed to rave about. They were awesome! Personally, I thought they were the best part of the meal. Over the years, I had forgotten about them, but when I got a craving for them, I decided to find a copycat recipe. One that didn’t call for Bisquick, as so many did.I don’t remember the Red Lobster biscuits well enough to compare, but these were super good! Especially fresh out of the oven. Yummy little bits of cheese tucked into buttery biscuits with a slight kick of garlic. Mmmm mmm good!Cheddar-Herb Biscuits

Yield: 10 biscuits

Cheddar Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
5 tablespoons butter, cold
1 cup buttermilk
1¼ cups grated sharp cheddar cheese

Butter-Herb Topping:
3 tablespoons butter, melted
¾ teaspoon garlic powder
¼ teaspoon dried parsley flakes
Pinch of salt

Preheat oven to 425 degrees F. Grease a baking sheet or line it with parchment paper.

In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in butter until coarse crumbs are formed. Add cheddar cheese and lightly mix to coat cheese. Mix in buttermilk just until moist; dry spots are acceptable to avoid over mixing. Drop the biscuits onto the prepared baking sheet. Bake for 12-14 minutes, until browned and golden.

While the biscuits are baking, combine melted butter, garlic powder, dried parsley flakes, and salt. When the biscuits are fresh out of the oven and still hot, but the butter mixture over the biscuits evenly. Serve immediately.

Source: Slightly adapted from Mel’s Kitchen Cafe