Grower: Upstate Locally Grown Greenville
Price: $0.10 ( A recipe)
%> Available (Estimated): 197
Homemade bread is hard to beat, particularly on a cold wintry night, spread with butter and with a big bowl of soup - and it's just as good on a warm sunny day with a fresh salad. But it can be hard to find time to bake yeast bread, which takes at least three or four hours to rise and bake. That's when a quick bread is called for. This recipe featuring chunks of cheddar cheese and sour cream can be made in less than an hour and a half. It also makes a great toast for breakfast. (Larger image.) Makes one loaf. Adapted from Cook’s Illustrated, May/June 2004. Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 70 minutes Ingredients: 1 cup shredded parmesan cheese 3 cups all-purpose flour 1 Tbsp. baking powder 1/4 tsp. cayenne pepper 1 tsp. salt 1/4 tsp. ground black pepper 4 oz. cheddar cheese (the sharper the better)* 1 1/4 cups whole milk 3 Tbsp. melted butter 1 large egg; lightly beaten 3/4 cup sour cream Preparation: 1. Heat oven to 350F. Spray a 9" x 5" loaf pan** with nonstick cooking spray. Spread half of parmesan on the bottom of the pan. 2. Cut cheddar into 1/2" cubes. 3. In a large bowl, mix together flour, baking powder, cayenne, salt, and black pepper. Add cheddar and toss to coat. 4. In a medium bowl, mix together milk, butter, egg, and sour cream. Combine liquid and dry ingredients folding together with a spatula until just mixed. 5. Pour into the loaf pan and top with remaining parmesan. 6. Bake in center of oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. (Note, because you may hit a pocket of cheese, use the toothpick test in two or three spots.) 7. Cool in pan on a wire rack for 5 minutes, then turn bread out and continue cooling for 45 minutes. *Note 1: Try substituting Gruyere or Jarlsberg for the cheddar.