This recipe was in today’s google alerts for “cheese”… you’d be surprised the diverse articles that fall under the “cheese”… many with nothing to do with cheese… but I digress…
I am not a baker (if I wanted to be a baker, I’d have taken more chemistry… wait I would have taken some chemistry in college) but The Man and I do love freshly-baked bread. The original recipe used the term “Quick” and that caught my attention. While watching golf #IStillBelieve in Tiger, I decided to give the recipe a try and the only changes I made were to add fresh rosemary from my herb garden and I put all the Parmigiano Reggiano on the bottom and side of the pan and omitted adding it to the top.
Here’s what I did:
Ingredients:
1 Cup Bonati Parmigiano Reggiano, grated
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
4 ounces Ford’s Coastal Cheddar, cut into 1/2-inch cubes – this makes tiny pockets of ooey gooey cheese in the bread.
1 cup whole milk – Do not use skim milk for this bread.
1/2 cup sour cream
3 tbsp Kerrygold butter, melted and cooled
1 large egg, lightly beaten
2 Large Sprigs of fresh rosemary – cut with scissors off the twigs directly into the dough and sprinkled on bottom with the Parmigiano Reggiano.
Preparation:
Preheat oven to 350 F.
Spray loaf pan with oil spray (I use canola), then sprinkle Bonati Parmigiano Reggiano evenly on bottom and sides of pan.
In large bowl, whisk together flour, baking powder, salt, cayenne and pepper. (I don’t know who “invented” the hack to whisk instead of sifting… but… thank you.)
Mix in Ford’s Coastal Cheddar until coated with flour.
In another bowl, whisk together milk, sour cream, melted butter, and egg.
Fold wet ingredients into dry ingredients and combine (batter will be heavy and thick; do not overmix).
Mix the fresh rosemary into batter and sprinkle some with the Parm in bottom of the pan.
Scrape batter into loaf pan; as batter is super thick, spread to sides and level with spatula.
Bake 40-45 minutes. It was perfect for me after 40 minutes.
Let cool in pan on wire rack for five minutes, then turn out on wire rack.
Cool until warm, about 45 minutes. Serve. I served with some Kerrygold Butter, the only butter I use.
Per the original recipe: The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot.
Also, the two sprigs of rosemary did give a good flavor of the herb. If you are not a fan, you might want to use less or omit entirely.
10-12 Servings
Save the dates while we celebrate American Cheese Month in Franklin County:
Friday, October 12th at Sweet Combs of Honey. I’ll be debuting my new handmade cheese boards for sale at this downtown Lavonia business that promotes the creations of local artists. My dad was a self-taught painter and loved to paint on slabs of wood. He left behind hundreds of slabs. I gave many of them away but as I work my way through his woodworking supplies, I have discovered I still have at least two hundred of these slabs in various sizes. I finished one to use for cheese and showed it to LaDonna Andrews at Sweet Combs and she wanted to sell them in her shop… We will be introducing my cheese boards in the shop on October 12th from 4pm to 6pm. We will also be offering complimentary, light refreshments which will include… cheese. Hope you can attend.
Mark the date: October is American Cheese Month and to celebrate I am teaming again with Blue Haven Bee Company on Saturday, October 20th by creating an Artisan Cheese Grazing Table with the wonderful Award-Winning cheeses of Beecher’s Handmade Cheeses, Beehive Cheeses, Cabot Cheese Cooperative, Sartori Cheese, Cypress Grove Chevre, Jasper Hill Farm, Schuman Cheese, Rogue Creamery, Emmi Roth Cheese, Swiss American Cheeses, Clock Shadow Creamery, Olli Salumeria, BelGioioso Cheese , LaClare Family Creamery, Saxon Creamery and from Germany the cheeses of Champignon. In addition to these wonderful artisan cheeses, Gourmet Foods International is sponsoring the accoutrements that pair well with cheese from chocolate to hummus to peppadews to olives, Kelly’s Jelly is contributing her small-batch, Award-Winning jellies and preserves, 34 Degrees Crisps are sharing their Award-winning crisps and Olli Salumeria and Creminelli Fine Meats are contributing a selection of their Handmade Italian Artisan Meats and Salumis. Our thanks to all for helping with this event. My compensation for the event will be donated to the American Cheese Education Foundation, earmarked for the Cheese Study Group 2019 Scholarship Fund.
$40 per person; must be 21 and make your reservations at bluehavenbee@gmail.com or 760 245 6586. Tickets will be limited. Tickets will also be sold for a raffle of some terrific “cheesy” bling.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
Pardon our dust… we’re remodeling the website and over the next few weeks, you will see old files moved to new places and some old files may be gone. If you can’t find something you need, just send me an email and I’ll locate it and send you a link… the new site should be complete by end of September to celebrate the 10th Anniversary of the website. (Marcellathecheesemonger at gmail.com)
Latest updates and additions include: Updated About Me page, a new Availability page, Cheese Menu, Cheese Education Index, Cheese Index, Recipe Index pages. (All of these pages are still “under construction” and will be completed in the coming days.)
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