quick cheese bread

Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.

In medium bowl, whisk together flour, baking powder, salt, and pepper (if using). Use rubber spatula to stir in cheddar cheese and ½ cup Parmesan cheese, breaking up clumps, until cheese is coated with flour.

In large bowl, whisk milk, sour cream, melted butter, and egg until well combined.

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Batter will be heavy and thick—do not overmix.

Use rubber spatula to scrape batter into greased loaf pan and smooth top. Sprinkle remaining ½ cup Parmesan cheese over batter.

Place loaf pan in oven. Bake until top of cheese bread is golden brown and toothpick inserted in center comes out clean, 45 to 55 minutes.

Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let cheese bread cool in pan for 15 minutes.

Use oven mitts to carefully turn loaf pan on its side and remove cheese bread from pan. Let cheese bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.