Today we’re taking it back to one of the first recipes I posted here on the blog. I’ve updated this post with new photos and I want to make sure all of my new readers know they need to try it!
It’s now officially fall and over the weekend it was in the 90s in Philly! So, I decorated for fall while wearing shorts and drinking a pumpkin spice iced coffee.
Let’s talk about this Cheese Bread. Fluffy biscuit like bread that has a crispy crust of parmesan and is dotted with melted cheese. It is perfect served with all of your favorite winter soups (here are some of my favorites) and leftovers make the BEST breakfast sandwiches.
The texture of this bread improves as it cools, so resist the urge to cut into it as soon as it comes out of the oven. Since this bread takes time to cool, it is a great option to bake the night before and then just slice, wrap in foil, and reheat in the oven when you are ready to serve.
Have you tried this bread yet?!
- 3 ounces shredded Parmesan cheese about 1 cup
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4-5 ounces sharp cheddar cheese cut into ½-inch cubes
- 1 1/4 cups milk room temperature
- 3 tablespoons butter melted
- 1 large egg room temperature
- 3/4 cup sour cream room temperature
Preheat oven to 350 and place the rack in the middle.
Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk together the flour, baking powder, salt, and pepper until combined. Then using a rubber spatula, mix in the cheddar cheese cubes, until the cheese is coated with flour. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be very thick and lumps are ok). Be careful not to overmix. Pour the batter into your prepared loaf pan and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the top.
Bake until the top is a deep golden brown and a toothpick inserted into the center of the loaf comes out clean, about 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes; use a knife to loosen the sides and turn onto wire rack and continue to cool until warm, about 45 minutes. Cut into slices and serve.
Recipe Updated: September 26, 2017.