bake 52: cheddar cheese bread

A cheesy quick bread.  Mmmm.

 Parmesan, grated on the large side of the grater.  Cheddar cut into cubes.

Sprinkle half of parmesan on the bottom of a loaf pan.

Dry ingredients.  That red stuff is cayenne pepper.  Interesting.

Add milk, sour cream and melted butter.

Fold together until just combined.  Batter should be thick and heavy.

Put in pan and top with the rest of the parmesan.

Bake.  Allow to cool slightly in pan.

Doesn't that look yummy?  Love that melted, toasted cheese top.

Look at those cheese pockets.

Mmm.

I really loved that it was a quick bread, so no need to wait for it to rise.

For the full recipe, hop over to Betsy's blog.

bake 52: monkey bread

Monkey.  Bread.  For as much great information as this recipe book contains, even they don't know exactly why the title, "monkey bread".  But you know, who really cares?  A recipe this good, can be called anything.  It'd still get eaten.

Start with the basic sweet dough recipe.  I didn't take pictures of all the steps of the dough since it's all pretty much the same method, and similar ingredients to the other dough recipes, here and here.

So, make the dough, and let it rise once.

Combine the brown sugar and cinnamon.

Cut the dough into 36 pieces.

Melt the butter.

After rolling each piece of dough into a ball, dip into the butter, and then roll in the cinnamon and sugar.  Covering completely.

Place in a greased bundt pan.

Continue staggering the balls in the pan.  Pour any remaining butter and cinnamon/sugar mixture over top of rolls.  Allow to rise again.  Bake.

After baking, let cool for 5 minutes in the pan.

Turn upside down on plate, and allow to cool another 5 minutes.

Make the glaze.  (Milk, powdered sugar, and vanilla).

 Drizzle over monkey bread.

Serve.  Try not to eat the whole thing.  Good luck with that.

I can see us making this over and over.

Check out Jenn Z.'s blog for the full recipe.