A quick cheese bread is one of those recipes everyone should have in their repertoire – a loaf is easy to mix and bake in a hurry and is perfect for serving alongside warm bowls of chili, stews or soup. Freshly baked loaves are a staple when fall days turn cool and get shorter. A quick cheese loaf – moistened with sour cream or yogurt – is a great way to use up any leftover bits of cheese you have lying around in the fridge, and perfect for tucking into lunchboxes or using for sandwiches – the smaller slices are perfect for smaller hands.
To make this batter into muffins, fill muffin tins that have been sprayed with non-stick spray or lined with paper liners and bake them for 20-25 minutes, until golden and springy to the touch. Try adding chopped leftover ham, crumbled bacon or sausage, or cooked broccoli florets to the batter before baking.
Sour Cream Cheese Bread
3 cups (750 mL) all-purpose flour
1 Tbsp. (15 mL) baking powder
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) cayenne pepper (optional)
1 cup (250 mL) grated old cheddar or other intensely flavored cheese
1/2 cup (125 mL) grated Parmesan cheese
1 1/4 cups (310 mL) milk
3/4 cup (185 mL) sour cream or plain yogurt
3 Tbsp. (45 mL) butter, melted
1 large egg
Preheat the oven to 350°F. Spray an 9- x 5-inch loaf pan with non-stick spray.
In a large bowl, stir together the flour, baking powder, salt and cayenne pepper. Stir in the grated cheeses, tossing to blend and get rid of clumps.
In a medium bowl, stir together the milk, sour cream, butter and egg. Add it to the dry ingredients and gently stir with a spatula just until combined. Don’t overmix, or your bread will be tough.
Pour the batter into the prepared pan. If you like, sprinkle the top with additional grated cheddar or Parmesan cheese.
Bake for 45-50 minutes, until the loaf is golden and the top is springy to the touch. Cool in the pan on a wire rack. Makes 1 loaf.