Breakfast Tuesday: Cheddar Cheese Mini Loaf

September 20, 2011

To spice things up a bit, I’m stepping into my savory baking shoes this morning. I have a considerable amount of baking experience, but very little of that experience consists of baking outside the sugar box (I just got a little overwhelmed by the thought of a “sugar box”, where all your wildest sugar fantasies are kept, neat and compartmentalized, until ready to be unleashed upon the world. I’m not sure whether it’s a beautiful, happy thing or a terrifying one). A lot of it has to do with what I like to eat and what I like to share, sweet goods as opposed to savory, but a little part of me shies away from savory baking because it’s unknown territory. Sure, I’ve baked a few loaves of bread and kneaded some pizza dough in my day, but never have I made soft pretzels, or bagels, or any number of delicious non-sugar inundated food items. Seems downright silly to allow my lack of experience to take control over what I decide to bake in any given week.

I’m going to start small, literally, with a cheddar cheese mini loaf. And this isn’t just any mini loaf, everyone, this is a mini loaf from America’s Test Kitchen. You’re already well aware of my love for them, their kitchen, their recipes, their people, and their books/magazines, but I’ll say again how much I love the accessibility and ease of their recipes. For someone who was more than a little afraid to tackle a very little loaf, it was comforting to know that it would be very difficult for me to not end up with something that would be tasty and satisfying.

According to my calculations, I could create a mini loaf storage container out of this copy of War and Peace. Convenient AND classy!

This mini loaf did the trick for breakfast, but will also have a spot at the dinner table this evening. Another thing I’m coming to love about savory baked goods is that they can be served at any meal – breakfast, lunch, dinner, appetizer, snack- without the guilt pangs that inevitably come from substituting a bowl of ice cream for dinner, or countless mini chocolate bars for snack.

Hopefully this means I’ll be branching out a little more in the coming months, but for the time being, enjoy some cheddar cheese mini loaf and happy Tuesday!

Cheddar Cheese Mini Loaf

(Recipe adapted from America’s Test Kitchen Cooking for Two 2011)

Yields one 5 ½ by 3 inch loaf

Notes: For the grated cheese you could either use a variety of cheese combinations (I used some sort of Mexican-themed grated cheese mix from a bag) or freshly grated Parmesan. The original recipe suggests the latter but other cheese will do in a pinch. The recipe also suggests that, after greasing the pan, you sprinkle grated Parmesan over bottom of pan. I omitted this step just because I didn’t have any Parmesan on hand and wasn’t sure whether or not other would burn.

Ingredients:

2 tablespoons grated cheese

¾ cup plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Pinch of both cayenne and black pepper

2 ounces cheddar cheese, cut into ¼ inch cubes and totaling about ½ cup

¼ cup milk

3 tablespoons sour cream

1 tablespoon unsalted butter, melted and cooled slightly, plus extra for greasing pan

1 large egg

 

Method:

1. Preheat oven to 350 degrees F and grease a 5 ½ by 3-inch loaf pan.

2. In a medium mixing bowl, whisk flour, baking powder, salt, and peppers together until ingredients are evenly dispersed throughout mixture. Add cheddar cheese cubes and stir, breaking up clumps, until cubes are coated in flour mixture.

3. In a separate bowl, whisk milk, sour cream, butter, and egg together until smooth.

4. Add wet ingredients to dry, and gently fold with a rubber spatula until just combined. Take care not to overmix batter!

5. Scrape batter evenly into prepared pan and smooth top. Sprinkle grated cheese over top of loaf. Bake 30 to 40 minutes, until loaf is puffed and golden brown. A tester inserted into middle of loaf should come out with just a few crumbs attached.

6. Let bread cool in pan for five minutes, then turn it out onto a cooling rack and cool for at least an hour before serving.

Store bread wrapped in plastic at room temperature up to three days, or refrigerated up to a week. This bread toasts beautifully in the oven or toaster oven, and I’m kind of excited to try to make mini grilled cheese sandwiches!

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