Sour Cream Cheese Bread

Since I make a lot of soups and stews in the colder months, I'm always on the lookout for good bread. This one freezes well, so I usually double the recipe. I like it with cheddar/parmesan or a mix of swiss and gruyere, but you could try it with other kinds of cheese. (from Family Kitchen)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grated sharp cheddar, plus more for top
1/2 cup grated parmesan
1 1/4 cups milk
3/4 cup sour cream
3 tablespoons butter, melted
1 large egg

Preheat oven to 350 degrees. Spritz loaf pan with non-stick cooking spray. Stir the flour, baking powder, salt and cayenne pepper together in a large bowl, then add cheddar and parmesan. In another bowl, combine the milk, sour cream, melted butter and egg, then add to dry ingredients. Stir until just combined (be careful not to overmix).

Pour batter into pan and sprinkle with cheddar cheese. Bake for 40-45 minutes or until light golden, then cool in pan on a wire rack.

*You can also make these into muffins; bake for 20-25 minutes. The original recipe suggested adding mix-ins such as chopped broccoli or crumbled bacon before baking—I'll try this next time.