Cheesy Bundt Bread... Recipe
My friend Janice sent me this card - on the inside it said, "It's all fun in games until someone ends up in a cone!" So true! We've had a lot of drama at the Slaughterhouse in the last few weeks...the mister, who is prone to hypochondria, actually had some legit health issues! I think he would have been happy about it if he hadn't felt so crappy! He spent some time in the E.R. and then saw a bunch of specialists and had a lot tests done ($$$) and now he seems to be on the mend, with the help of new meds and yours truly who is always telling him what he can and can't do/eat...so yeah, we're back to normal! And about his eating...when we asked the doctor if there would be any dietary restrictions, the doc said, "He can eat and drink whatever he wants - he'll figure it out!" So I heard the doctor say, eat and drink like normal and when you feel lousy and are up all night, paying the price, you'll learn to NOT eat and drink those things that affect you in a negative way. The mister heard, "I can eat and drink anything I want." Like I said, we're back to normal.
Now, speaking of normal - this bread is NOT, in any way, normal. It's dense, chewy, cheesy and is great with soup, salad, basically awesome with anything you want to eat that doesn't affect you in a negative way! I loved this bread smeared with butter...and the boy dipped his in spaghetti sauce...and the mister ate his plain (he's saving his calories by eating naked cheesy bread - haha!) This one is a keeper and should be a go-to for every savory dish you make this fall!
Three things that make this easy, no-knead-quick-bread so amazing...Sour cream, Greek yogurt and cheese, cheddar and Parmesan. If you've ever had dead Red Lobster's Cheddar Bay Biscuits, then you'll have an idea of what this bread tastes like - along with the cheese there is the hint of garlic and onion. In two words? Simply. Divine.
If you don't have a Bundt pan, wait, what am I saying, everyone HAS a Bundt pan! But, if not, get one...how can you bake without one?!?!? This bread is impressive when it comes out of the oven - and it serves 8 people - very generous servings, like two each! So it makes enough for a family dinner but try to squirrel away a slice or two so you can toast it and eat it for breakfast the next day...now that's the way to start your day right!
Beautiful, no? It looks like it has pumpkin in it, and even though it IS Pumpkin Season, this bread doesn't have one ounce of pumpkin - it gets it color from the cheddar cheese. Make this one kids, serve it alongside a bowl of chili or soup - you will thank me!
Cheesy Bundt Bread - Adapted From 12 Tomatoes 3 cups all-purpose flour, sifted
1 cup sharp cheddar cheese, grated
1 cup Parmesan cheese, grated
2 large eggs
3/4 cup sour cream
3/4 cup plain Greek yogurt
1/2 cup butter, melted
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray, and spread evenly around pan with a paper towel.
Mix flour, baking powder, baking soda, salt, garlic powder and onion powder in large bowl until combined. In a separate bowl, whisk together eggs, sour cream and Greek yogurt. Pour mixture into dry ingredients. Add melted butter and stir to combine.
Mix cheddar and Parmesan cheese into batter, making sure it is evenly distributed. Pour batter into Bundt pan, spreading evenly to edges. Bake for 50 to 55 minutes, until toothpick inserted into bread comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Remove from pan by turning upside down. Allow to cool an additional 10 minutes before slicing.