Cheese Bread

We're having Mexican West Virginia hot dogs and Strawberry Rhubarb Pie with homemade ice cream tonite, but here's a great little recipe for a quick loaf of bread to go with that pot of soup you are making. No yeast, and you probably have all the ingredients on hand; the 'seasonings' can of course be adjusted to suit your cuisine of the moment. The recipe doubles well; I am not sure how well it keeps as there's never any left.


Cheese Bread

4 oz grated Parmesan
3 cups AP flour
1 TBS baking powder
Cayenne pepper
Salt
Black pepper
4 oz cheddar, cubed
1 1/4 cup milk
3 TBS melted butter
1 egg
3/4 cup sour cream

1). Heat oven to 350F;

2). Whisk flour, salt, peppers, cheddar, and half the Parmesan together in a big bowl;

3). Whisk up the melted butter, egg, milk, and sour cream in another bowl;

4). Fold the wet ingredients into the dry, just until combined;

4). Scrape into loaf pan and sprinkle with remaining Parmesan; it's okay to use extra, go for it!

5). Bake, about 45 minutes;

6). Cool about five minutes, invert onto a rack, turn right side up;

7). Slice and enjoy!