This bread started out with a recipe from Kevin Weeks at Seriously Good. I’m sure it’s outrageously good just as posted, but since I’m lazy I changed several things to ingredients I had on hand and needed to use. I actually got carried away with the changes the first time, and tried to make it in my bread machine. Don’t do this – it doesn’t work. Here’s what did work for me:
3/4 cup sour cream
1 lg egg
3 Tbsp butter, melted
1 1/4 cup milk
4 oz. cheese, cut into 1/2 inch cubes (I used Velveeta, he used Cheddar)
1/8 tsp black pepper
1 tsp salt
1/4 tsp cayenne pepper (don’t leave this out)
1 Tbsp baking powder
3 cups all-purpose flour
1/2 cup grated hard cheese (I used Pecorino Romano, he used Parmesan)
Preheat oven to 350 degrees and spray a 9X5 loaf pan (or three mini loaf pans) with non-stick spray.
In a large bowl, mix flour, baking powder, cayenne, salt, and black pepper. Add cheese cubes and toss to coat.
In a medium bowl, mix milk, butter, egg, and sour cream. Combine wet and dry ingredients with spatula just until mixed.
Pour into loaf pan/pans and top with grated cheese. Bake for 45-50 minutes for one large loaf, 30-35 minutes for mini loaves.
We’re using this for egg sandwiches Sunday morning, and then making roast beef sandwiches for lunches this week with just a dab of horseradish sauce – YUMM!