Ingredients:
0.25 Teaspoon pepper, cayenne
1.25 Cups milk, whole
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Directions:
Adjust oven rack to middle position; heat oven to 350 degrees. Spray 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle ½ cup Parmesan evenly in bottom of pan.
Fry bacon in medium nonstick skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and pour off all but 3 tablespoons bacon fat from skillet. Add onion to skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.
In large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using rubber spatula, mix in Gruyere, breaking up clumps, until cheese is coated with flour. Add bacon and onion mixture and stir to combine. In medium bowl, whisk together milk, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not over mix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining ½ cup Parmesan evenly over surface.
Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.
Freezing Instructions: Although the recipe title Quick Cheese Bread is no misnomer (the batter is in the pan in 15 minutes), when you add time for baking and cooling, the recipe does require a total of two hours. Luckily, like many of our other bread recipes, a baked loaf of cheese bread freezes beautifully; meaning a warm loaf need be only minutes away. To freeze the bread, wrap the cooled loaf tightly with a double layer of aluminum foil and place in the freezer; it will keep for up to three months. When you are ready to serve the bread, place the frozen, wrapped loaf on the middle rack of a preheated 375-degree oven and heat for eight to 10 minutes, until the loaf yields under gentle pressure.
Remove the foil and return the unwrapped bread to the oven for five minutes to crisp the exterior. Take the bread out of the oven and let cool on a rack for 15 minutes to make slicing easier. Enjoy. |
