Quick Cheese Bread
Posted by fourclankitchen on October 6, 2012
This is a wonderful cheese bread that tastes as good as a yeasted batter bread, but comes together in a fraction of time. Seriously. You can make this loaf in the time it would take you to put together a batch of biscuits. It tastes terribly good and very rich and would go with any meal: by itself at breakfast (no butter needed), or with a soup or salad for lunch or dinner. This recipe is from America’s Test Kitchen Cookbook. I borrowed this from the library and absolutely love it. If you are a reasonably good cook, this book could be your go to book. Everything I have made from it has been right on. I tweaked this recipe a little. I took out sour cream and replaced it with yogurt and the whole milk with 2% milk. I also added the herbs de provence. I did not have Parmesan, so I used a mix of asiago and cheddar. When I make it again, I will reduce the cheeses to make it less rich.
1 cup shredded parmesan cheese (I used a mixture of cheddar and asiago, about half and half)
3 cups unbleached all purpose flour
1 tbs. baking powder
1 tsp table salt
1/4 tsp cayenne pepper
1/4-1/2 tsp black pepper, ground
1 tsp herbs de provence (you could use your favorite here: oregano, sage, dill, marjoram)
1 cup asiago cheese, broken up into 1/4-1/2 inch bits (or use sharp cheddar)
1 1/4 cup milk (1 used 2%)
3 tbs butter, unsalted, melted
1 large egg
3/4 cup whole milk yoghurt (the original recipe calls for sour cream)
1. Place a rack at the center of the oven and preheat to 350˚F.
2. Grease an 8.5×4.5″ loaf pan and sprinkly 1/2 cup of grated cheese at the bottom (this forms a nice crust on the bottom, you want this).
3. In a large bowl, mix together flour, baking powder, salt and spices. Add the cubed cheese and mix.
4. In a medium sized bowl, mix together, milk, egg, yogurt, melted butter.
5. Mix the dry and wet ingredient until just combined. The mixture will be thick.
6. Transfer mixture into the prepared loaf pan. Use a spatula to even out the top.
7. Sprinkle remaining cheese on the top.
8. Bake for 45-50 min, until an inserted tester comes out clean.
9. Let the bread sit in the pan for 5 min, then transfer to a wire rack or a metal plate to cool for 45 min.
10. Slice and eat.