MAKES ONE 8-INCH LOAF
If using Asiago, choose a mild supermarket cheese that yields to pressure when pressed. Aged Asiago that is as firm as Parmesan is too sharp and piquant for this bread. If, when testing the bread for doneness, the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different, but still central, spot; if the toothpick hits a pocket of cheese, it may give a false indication.
3 |
ounces Parmesan cheese, shredded on the large holes of a box grater (about 1 cup) |
3 |
cups (15 ounces) unbleached all-purpose flour |
1 |
tablespoon baking powder |
1 |
teaspoon table salt |
¼ |
teaspoon cayenne pepper |
⅛ |
teaspoon ground black pepper |
4 |
ounces extra-sharp cheddar cheese, cut into ½-inch cubes, or mild Asiago (see note), crumbled into ¼- to ½-inch pieces (about 1 cup) |
1¼ |
cups whole milk |
3 |
tablespoons unsalted butter, melted |
1 |
large egg, lightly beaten |
¾ |
cup sour cream |
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray an 8½ by 4½-inch loaf pan with vegetable oil spray; sprinkle ½ cup of the Parmesan evenly over the bottom of the pan.
2. Whisk the flour, baking powder, salt, cayenne, and black pepper together in a large bowl. Using a rubber spatula, mix in the cheddar, breaking up clumps. Whisk the milk, melted butter, egg, and sour cream together in a medium bowl. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick); do not overmix. Scrape the batter into the prepared loaf pan; smooth the surface with a rubber spatula. Sprinkle the remaining ½ cup Parmesan evenly over the surface.
3. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes; invert the loaf onto the wire rack, then turn right side up and continue to cool until warm, about 45 minutes. Cut into slices and serve.