Quick Cheese Bread with sharp cheddar and parmesan
Cuisine American, Baking, Vegetarian
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
cooling time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
2ouncesParmesan or Romano cheesegrated on a large whole grater.
2 1/2cups12 1/2 ounces all-purpose flour
1teaspoondiamond kosher salt
1/8teaspoonground black pepper or about 4-5 grinds
6ouncesextra-sharp cheddar cheesecut into 1/4-inch cubes
1/2cupyogurt or sour cream
3tablespoonsunsalted buttermelted and cooled
1large egglightly beaten
Adjust oven rack to middle position and heat oven to 350 F. Spray or lightly butter an 8 1/2-by-4 1/2-inch loaf pan, then sprinkle 1/2 of the grated Parmesan evenly across the bottom of pan.
In large bowl, whisk flour, baking powder, salt, and spices to combine. Using a large silicone or rubber spatula or your hands, toss in the cheddar until cheese cubes are not clumped together and are coated with flour. In a medium bowl, whisk together milk, yogurt, melted butter, and the egg.
Using a spatula, gently fold the wet ingredients into dry until just combined and no dry floury bits remain. Scrape batter into buttered or oiled loaf pan; spread to sides of pan and level surface.Top with an even layer of remaining Parmesan.
Bake until loaf is deep golden brown and internal temperature reaches 195-200 degrees about 45 to 50 minutes. Rotate pan halfway through baking.
Let cool in pan on wire rack for 5 minutes, then invert loaf onto wire rack. Turn right side up and let cool for about 30-45 minutes. Serve when sliceable (go too soon and the bread will smush not slice).
I know you already know this but a gentle reminder to not toast this in the toaster. Chunks of melty cheese and toasters do not go well together. I used a cast iron skillet.
Can be frozen, double wrapped, for up to 3 months.
According to America’s test kitchen you should not substitute skim instead of whole milk for this recipe. Also baking time will vary if you use a larger (9x5) loaf pan so start checking sooner. They use the toothpick method to determine doneness but I prefer a thermometer as I’ve found breads with fillings can be problematic with cooking time. IF you do use a toothpick make sure to test in more than one spot as a pocket of cheese can throw everything off.
Quick Cheese Bread with sharp cheddar and parmesan https://www.recipefiction.com/2018/12/quick-cheese-bread-with-parmesan-and-sharp-cheddar.html