Sour Cream Cheese Bread
- Yield 12 servings
This delicious sour cream and cheese bread is perfect served with soup or stew.
- 1 cup (4 ounces) Parmigiano-Reggiano cheese
- 3 cups unbleached all-purpose flour (15 ounces)
- 1 tablespoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 ounces extra-sharp Cheddar cheese, cut into 1/2-inch cubes, or mild asiago cheese, crumbled into 1/2-inch pieces (about 1 cup)
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, melted
- 1 -- egg, lightly beaten
- 3/4 cup sour cream
- Spray a 5×9-inch loaf pan with nonstick cooking spray. Sprinkle 1/2 cup of the Parmigiano-Reggiano cheese evenly in the bottom of the pan. Whisk the flour, baking powder, cayenne pepper, salt and black pepper together in a large bowl. Add the Cheddar cheese and mix with a rubber spatula until the cheese is coated with flour, breaking up any clumps. Whisk the milk, butter, egg and sour cream together in a medium bowl. Fold gently into the cheese mixture with a rubber spatula just until mixed. The batter will be heavy and thick. Do not overmix. Scrape the batter into the prepared loaf pan, spreading to the sides of the pan and leveling the surface with a rubber spatula. Sprinkle the top evenly with the remaining 1/2 cup Parmigiano-Reggiano cheese. Bake on the middle rack at 350F for 45 to 50 minutes or until deep golden brown and a wooden pick or skewer inserted into the center of the loaf comes out clean. Let cool in the pan on a wire rack for 5 minutes. Invert the loaf onto the wire rack to cool for 45 minutes or until warm. Cut into slices and serve.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).