Cheesy loaf

Tinkering with various recipes from cookbooks and the Web I came up with this cheese-suffused loaf that makes a fab companion to mid-afternoon (or morning) coffee. It makes two truly cheesy and faintly sweet, moist cakes/loaves that are yummy straight from the oven and also refrigerate well, though you might like to revive slices in the microwave prior to eating. You can decrease sugar by one tablespoon if you want it less sweet. Me, I think I would add two more spoonfuls of sugar next time to make a sweeter loaf.

You’ll need

1) 1 cup of sharp cheddar or Asiago, cubed
2) 2 1/4 cups all-purpose flour (about 10 oz)
3) 5 tbsp sugar
4) 1.25 tsp baking powder
5) 1/2 tsp baking soda
6) 1/2 tsp salt
7) 1/4 tsp freshly ground black pepper
8) 1 cup whole milk
9) 3/4 cup sour cream or yogurt
10) 3 tbsp melted butter
11) 1 large egg

Plus: 1/2 cup shredded cheddar or Asiago

Preparation

Preheat oven to 350 F.

Grease and flour two 8-inch loaf pans.

Combine ingredients 1 to 7 in a medium bowl and stir with a whisk. Make a well in the centre. Combine milk, egg, and melted butter. Add to flour mixture, stirring just until moist.

Coat the pans with some of the shredded cheese. Spoon batter into pan and sprinkle the top of the loaves with the remaining cheese. Bake at 350 C for 20 minutes or until done.