Quick Cheese Bread

Name: Quick Cheese Bread
Yield: Makes one 9 by 5-inch loaf
Ingredients: 3 ounces (85 grams), Parmesan cheese, shredded on large holes of box grater (about 1 cup); 3 cups, unbleached all-purpose flour (15 ounces/425 grams); 1 tablespoon, baking powder; 1/4 teaspoon, cayenne pepper; 1 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 ounces (113 grams), extra-sharp cheddar cheese, cut into ½-inch cubes, or mild Asiago, crumbled into ¼- to ½-inch pieces (about 1 cup); 1 1/4 cups, whole milk; 3 tablespoons, unsalted butter, melted; 1 , large egg beaten lightly; 3/4 cup, sour cream

Desserts or Baked Goods
Cheese
Breads
Quick Breads
Easter

Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV

Run-of-the-mill cheese bread is at once dry and greasy, with fleeting cheese flavor. We were after something different: a rich, moist loaf topped with a bold, cheesy crust.

SERVES Makes one 9 by 5-inch loaf

TIME 1¼ hours, plus 45 minutes cooling

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