Red Lobster, Move Over!
I warn you, this is one of those hot breads that is hard to resist! I make it in a loaf simply because it is easier that way. However, there is no reason why you can’t drop dough in individual serving sizes onto a cookie sheet.
I also think you could roll your dough in flour, and cut with a biscuit cutter for a smoother looking bread if that is what you prefer. I actually prefer my bread a little browner, but Ric likes it less done. Adjust to suit your family.
3 Cups Flour
1 Tablespoon Baking Powder
1 1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1 1/2 Cups Shredded Cheese, I used mild cheddar, and you can adjust the amount.
3 Tablespoons Butter, melted
2 Teaspoons Butter
1 1/4 Cups Milk
3/4 Cup Sour Cream
Preheat oven to 350 degrees.
1. Melt about 2 teaspoons of butter in your bread pan and coat bottom and sides well. I use a 5 x 9.
2. Stir flour, baking powder, salt, cayenne and cheese together.
3. Mix butter, milk, sour cream, and egg with mixer just until well stirred. You can do this by hand if you prefer.
4. Add wet ingredients to dry ingredients and stir just until mixed well.
5. The mixture is sticky, and I can never resist adding a couple of tablespoons more flour, but I don’t think that is necessary!
6. Place in bread pan and bake. I bake for about 45 minutes, but you might need to check sooner according to how your oven bakes.
This bread slices much better after cooling completely, but we seldom wait!