Cheese Bread

I made a big pot of chicken stock this weekend (we are finally feeling the beginnings of Fall). My kids have requested matzoh ball soup for dinner tonight. I am going to add a ton of veggies to the broth, but I wanted something else to go with it.

I am also going to make enchiladas with the the chicken from the soup and as I was searching for my recipe I came across a recipe for Cheese Bread. Sounds kind of yummy!

I generally cook 5 or so nights a week, but the last few weeks I have been a struggle. I am going to make an effort this week to cook and have us all sit down as a family for dinner. I do love dinner time. It gives us all a chance to catch up, find out how our day was and sets the tone for the later part of the evening.

This bread is addictive and good. The Parmesan makes it so salty and savory, the cheese makes it creamy, it is kind of perfect!!!!

INGREDIENTS

3	ounces Parmesan cheese , shredded on large holes of box grater (about 1 cup)
3	cups unbleached all-purpose flour (15 ounces)
1	tablespoon baking powder
1/4	teaspoon cayenne pepper
1	teaspoon table salt
1/8	teaspoon ground black pepper
4	ounces extra-sharp cheddar cheese , cut into ½-inch cubes, or mild Asiago, crumbled into ¼- to ½-inch pieces (about 1 cup)
1 1/4	cups whole milk
3	tablespoons unsalted butter , melted
1	large egg beaten lightly
3/4	cup sour cream

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. Spray 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup Parmesan evenly in bottom of pan.

2. 2. In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in cheddar or Asiago, breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, melted butter, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.

3. 3. Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

4. Freezing Instructions: Although the recipe title Quick Cheese Bread is no misnomer (the batter is in the pan in 15 minutes), when you add time for baking and cooling, the recipe does require a total of two hours. Luckily, like many of our other bread recipes, a baked loaf of cheese bread freezes beautifully, meaning a warm loaf need be only minutes away.
   
   To freeze the bread, wrap the cooled loaf tightly with a double layer of aluminum foil and place in the freezer; it will keep for up to three months. When you’re ready to serve the bread, place the frozen, wrapped loaf on the middle rack of a preheated 375-degree oven and heat for eight to 10 minutes, until the loaf yields under gentle pressure. Remove the foil and return the unwrapped bread to the oven for five minutes to crisp the exterior. Take the bread out of the oven and let cool on a rack for 15 minutes to make slicing easier. Enjoy.