I love recipes that look and taste like you spent all day in the kitchen when in reality you threw it together in just a couple minutes! Because the consistency of this bread is more like a biscuit, there is no finicky yeast to worry about. No yeast means the prep is simple and then it’s into the oven so you can work on the rest of your 5-course dinner or clean your house.
This bread is perfect to serve with soup or salad or pretty much any meal. And leftovers are AMAZING! Think toasted and made into an open face breakfast sandwich with a fried egg and sausage. Um…wow! One catch…for you to have leftovers that means you can’t eat the entire loaf as soon as it comes out of the oven. #selfcontrol
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. Because of this, 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. Enjoy!
- 3 ounces Parmesan cheese shredded (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 I use 1%
- 3 tablespoons butter melted
- 1 large egg
- 3/4 cup sour cream
Preheat oven to 350 and make sure the rack is 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 flour, baking powder, salt, and pepper to combine. Then using a rubber spatula, mix in cheddar cheese cubes, until the cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix.
Pour batter into prepared loaf pan and sprinkle remaining 1/2 cup Parmesan evenly over top.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack for 10 minutes; use a knife to loosen sides and turn onto wire rack and continue to cool until warm, about 45 minutes. Cut into slices and serve.
I like to use sharp white cheddar in this recipe.