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Cook's Science Logo

kept byDAPHNE
recipe byCooks Illustrated
Notes: 

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 reading. The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot. Leftover cheese bread is excellent toasted; toast slices in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes, not in a conventional toaster, where bits of cheese may melt, burn, and make a mess.

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Ingredients: 

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
5 slices bacon (about 5 ounces), cut into ½-inch pieces
½ medium onion, minced (about 1/2 cup)
3 cups unbleached all-purpose flour (15 ounces)
1 tablespoon baking powder
¼ teaspoon cayenne pepper
1 teaspoon table salt
⅛ teaspoon ground black pepper
4 ounces Gruyère cheese, cut into ½-inch cubes, or mild Asiago, crumbled into ¼- to ½-inch pieces (about 1 cup)
1 ¼ cups whole milk
1 large egg, beaten lightly
¾ cup sour cream


 

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