There’s nothing like waking up to the smell of fresh bread baking in the oven – it is totally uplifting, and can kindle your appetite quite a bit! So if you are looking for a savory quick-bread recipe to churn out over a weekend, this classic Cheese Bread recipe, courtesy of King Arthur Flour, is a sure-shot winner! We made it last weekend when we had guests at home, and it was a huge hit, especially with the kids. It was also a welcome change to the traditional pancake or egg breakfast.
The bread derives all its flavor from the chives, garlic, scallions, sun-dried tomatoes and loads of Cheddar cheese that goes into the loaf. And as if that was not enough, we also sprinkle a generous helping of Pizza seasoning on the top – Perfect Bliss! Just serve it warm, right out of the oven, with a helping of butter or cream-cheese, and you will feel all nice and sunny inside!
Savory Cheese Bread
Makes 1 9-inch loaf
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1 cup fresh-grated Parmesan cheese
1 cup shredded sharp cheddar, mozzarella, or the cheese of your choice
4 tablespoons softened butter
4 large eggs
1/2 cup whole milk or half & half
3 large garlic cloves, crushed, optional
1/2 cup finely chopped scallions (or use green bell peppers)
1/2 cup finely chopped sun-dried tomatoes (or use diced red bell peppers)
1 teaspoon pizza seasoning, optional
Preheat the oven to 350°F. Grease thoroughly a 9″ round cake pan, or 9″ round baking casserole. Or you can use a regular bread-baking pan, if you like, but this recipe has been tested with a round pan. You can also use a baking parchment paper on the pan for easier removal of the final bread.
Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly.
Mix in the garlic, scallion tops, and sun-dried tomatoes.
Whisk together the eggs and milk. Set aside 1 tablespoon of the mixture, to brush on the top of the loaf right before baking.
Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened.
Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center. This gives it room to raise, without rising over the pan’s edges.
Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired.
Bake the bread for 35 to 40 minutes, until it’s a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean. An instant-read thermometer inserted into the center of the loaf will register 150°F to 155°F.
Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool.
Serve the bread warm, toasted, or at room temperature. It’s a wonderful breakfast bread, but I wouldn’t mind having a piece with my pasta too!
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