Quick Cheese Bread
From Bread Illustrated Makes 1 8½ x 4½ loaf
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan, then sprinkle ½ cup Parmesan evenly in bottom of pan.
  2. Whisk flour, baking powder, salt, pepper, and cayenne together in large bowl. Stir in cheddar, breaking up clumps, until cheese is coated with flour. Whisk milk, sour cream, melted butter, and egg together in second bowl.
  3. Using rubber spatula, gently fold milk mixture into flour mixture until just combined (batter will be heavy and thick; do not overmix).
  4. Transfer batter to prepared pan and smooth top. Sprinkle remaining ½ cup Parmesan evenly over surface.
  5. Bake loaf until golden brown and skewer inserted in center comes out clean, 45 to 50 minutes, rotating pan halfway through baking.
  6. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before serving.
Recipe Notes

Variations Cook 5 slices bacon, cut into ½-inch pieces, in 10-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 3 tablespoons fat from skillet. Add ½ cup finely chopped onion to fat left in skillet and cook over medium heat until softened, about 3 minutes; set aside. Substitute Gruyère cheese for cheddar and omit butter. Add bacon and onion to flour mixture with cheese in step 2.