Cheddar Cheese Bread

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 1 cup Parmesan cheese, grated using the large holes of a box grater 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/8 teaspoon black pepper 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/8 teaspoon black pepper 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1 tablespoon baking powder 1 teaspoon salt 1/8 teaspoon black pepper 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1 teaspoon salt 1/8 teaspoon black pepper 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1/8 teaspoon black pepper 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 4 ounces extra-sharp cheddar cheese, cut into 1/2” cubes 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1 1/4 cups whole milk 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 3/4 cup sour cream 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1/4 cup Cholula Chipotle Hot Sauce 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten vegetable oil spray
  • 1 large egg, lightly beaten vegetable oil spray
  • vegetable oil spray

  • 1
    Adjust a rack to the middle position and preheat oven to 350ºF. Generously coat a 9 x 5” loaf pan with vegetable oil spray, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.
  • 2
    Whisk the flour, baking powder, salt and black pepper together in a large bowl. Use a rubber spatula to stir in the cheddar, breaking up clumps until it is coated with the flour mixture. Whisk the milk, sour cream, Cholula Chipotle, melted butter and egg together in a separate bowl. Gently fold the milk mixture into the flour mixture using a rubber spatula until just combined. Do not over mix.
  • 3
    Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/2 cup of Parmesan evenly over the top. Bake until deep golden brown and a toothpick inserted into the center of the loaf comes out with just a few crumbs attached, 45 - 50 minutes.
  • 4
    Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack. Allow loaf to cool another hour before eating.