Kids in the Kitchen Wednesday: Cheese Bread

The youngest member of the Wisconsin Test Kitchen is suffering from a cold. She's got a runny nose, she's stuffy and all around miserable. And of course it's still freezing cold outside. We're loving life here in Wisconsin, let me tell you...

But the other night she "Pretty Please" requested a loaf of Mommy's delicious cheese bread. She promised it would make her feel all better. How can we turn down a request like that?

So, Sawyer spent the evening in bed watching Aqua Bats (seriously... what a bizarre show- but she loves it!); and the Test Kitchen prepared a tried and true bread recipe. Hopefully your mouth is watering at the prospect of cheese bread. Here's more incentive for you to make a loaf... You know those delicious little cheese biscuits they serve at Red Lobster? Yeah- this is the loaf form of those biscuits. Even if you've never had them, please take our word for it. Yum.

Cool Dads Cheese Bread

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/2 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten


1. Heat oven to 350.
2. Grease a 9×5 loaf pan with oil.
3. In a bowl, whisk together the first 5 ingredients.

4. Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.

5. In a different bowl, whisk together the remaining ingredients.

6. Fold the wet mixture into the flour and cheese mixture.Stir until just combined.
7. Do not over stir. Your masterpiece will turn out like a giant hockey puck.
8. Pour and spread the mixture into the loaf pan.

9. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Recipe courtesy of www.prayingforparker.com


Sorry, we were so excited to have cheese bread, we forgot to take a picture of the finished product. Take our word for it. It was beautiful. And delicious.

Notes from the Test Kitchen

-We never have sour cream in the kitchen. But we always have Greek yogurt. It's a perfect substitution in this recipe, and cuts the fat and calories (if you're concerned about such a ridiculous thing while making cheese bread).
-We don't use cubed cheese- we use shredded. Just make sure you coat it well in flour to prevent it from sinking to the bottom of the pan while baking.

Do you have any tried and true cold remedies in your household? We'd love to hear about them!

Stay Cool,
The Cool Dads Crew