Cheese Bread with Caramelized Shallots

Ted made this to go with slow cooker chicken & mushrooms. It was very good. More than very good. As with many quick breads it is dense and great for sopping up gravy. We served it with some red pepper jelly we bought; that combination was very tasty.

Cheese Bread with Caramelized Shallots

We’re going to try making Welsh Rabbit with the leftover bread. I suspect it will be amazing.

Cheese Bread with Caramelized Shallots
Servings: 1 loaf
Prep time: 45 minutes
Total time: 90 minutes plus time to fully cool

Ingredients:

  • 2 shallots, thinly sliced
  • 1 tsp. paprika
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter, unsalted
  • 15 oz. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. finely ground black pepper
  • 1 tsp. table salt
  • 1 1/2 cups buttermilk, cold
  • 1/2 cup sour cream, cold
  • 1 egg, cold
  • 4 oz. smoked cheddar, grated on large side of a grater
  • 4 oz. smoked Havarti, cut into 1/4″-1/2″ cubes

Directions:

  1. Preheat oven to 350°F. Prep pan with cooking spray. Place 1/2 the grated cheddar in the bottom of the pan.
  2. Over lowest heat in small pan slowly caramelize shallots in olive oil & paprika (mixed together). ~30 minutes. Strain the shallots, retaining the olive oil. Set aside the shallots to cool. Add the butter to the olive oil, allow it to melt and then cool for approx. 5 minutes.
  3. Whisk together the dry ingredients. Add cubes of Havarti and cooled shallots, breaking shallots into flour with fingers so they are evenly distributed.
  4. Combine buttermilk, sour cream and egg and mix well. Pour the butter and olive oil into the wet ingredients. The butter will solidify into small bits.
  5. Plunge wet ingredients into dry. Stir only until combined with spatula.
  6. Transfer batter into the pan; distribute evenly. Sprinkle remaining cheddar over the top of the bread.
  7. Bake for 45 minutes. Check for doneness with an instant-read thermometer; the bread should reach 195°F when it is fully baked. Cool 5 minutes and depan. Allow to cool completely before slicing.

Notes:
Ted used a cheese quick bread from The New Best Recipe: All-New Edition as inspiration for this recipe.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s