Recipe: Cheddar Cheese Bread

I just wanted to share an easy bread recipe that I made the other day. It's really yummy and simple to make....no kneading!! That's my bread after it came out of the oven. ---------->

Cheddar Cheese Bread
From: The America's Test Kitchen Family Cookbook
Makes: one 9-inch loaf
Total time: 1 hour 10 min. plus 1 hour 10 min cooling time

Note: The texture of the bread improves as it cools, so resist the urge to
slice the loaf while it is piping hot. Leftover cheese bread is excellent
toasted; toast slices in a toaster oven or on a baking sheet in a 425-degree
oven for 5 to 10 minutes, not in a conventional toaster, where bits of
melted cheese may make removing the slices a chore.

3 ounces Parmesan cheese, grated on the large holes of a box grater (1 cup)
3 cups all-purpose flour
1 Tbspn baking powder
1 tspn salt
1/4 tspn cayenne pepper
1/8 tspn black pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes
1 1/4 cups whole milk
3/4 sour cream
3 Tbspn unsalted butter, melted and cooled
1 large egg, lightly beaten

1. Adjust an oven rack to the middle position and heat the oven to 350
degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray,
then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.

2. Whisk the flour, baking powder, salt, cayenne, and black pepper together
in a large bowl. Use a rubber spatula to stir in the cheddar, breaking up
clumps, until it is coated with the flour mixture. Whisk the milk, sour
cream, melted butter, and egg together in a separate bowl. Gently fold the
milk mixture into the flour mixture using a rubber spatula until just
combined. (The batter will be heavy and thick.) Do not over-mix.

3. Scrape the batter into the prepared pan and smooth the top. Sprinkle the
remaining 1/2 cup Parmesan evenly over the top. Bake until deep golden
brown and a toothpick inserted into the center of the loaf comes out with
just a few crumbs attached, 45 to 50 minutes.

4. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire
rack to cool for at least 1 hour.


Variation:
(I haven't tried this yet, but it sounds yummy too!)

Cheese Bread with Bacon and Gruyere

Omit the melted butter. Fry 5 slices bacon, cut into 1/2-inch pieces, in a medium skillet over medium-high heat until crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but 3 tablespoons of the fat. Add 1/2 cup minced onion to the skillet and cook until softened, about 5 minutes. Set the skillet aside for the onion to cool. Substitute Gruyere for the cheddar and add the cooked bacon and onion to the flour mixture along with the Gruyere in step 2.