Lavon and Miss NiNi discuss a bread recipe with Parmesan cheese.

Quick Cheese Bread—adapted from Cook’s Illustrated, May & June 2004

Ingredients:

• 3 ounces Parmesan cheese, about 1 cup shredded
• 3 c. all-purpose flour
• 1 T. baking powder
• ¼ t. to ½ t. Cajun seasoning
• 1 t. salt
• 1/8 t. ground black pepper
• 4 ounces extra-sharp cheddar cheese, cut into ½-inch cubes
• 1-1/4 c. whole milk
• 3 T. butter, melted
• 1 large egg, beaten lightly
• ¾ c. sour cream

Method:

Adjust oven rack to middle position; heat oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with nonstick cooking spray, sprinkle ½ c. Parmesan evenly in bottom of pan.

In large bowl, whisk flour, baking powder, Cajun seasoning, salt, and pepper to combine. Using rubber spatula, mix in cheddar 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 ½ c. Parmesan evenly over surface.

Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45-50 minutes. (When testing the bread for doneness, if the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different—but still central—spot; if the toothpick hits a pocket of cheese, it may give a false indication.) Cool in pan on wire rack 5 minutes; invert loaf from pan. Turn loaf right side up on cooling rack. Continue to cool until warm, about 45 minutes. Cut into slices and serve.

Yields: About 8-10 slices

Miss NiNi

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