Wine & Dine

Testing ATK Recipes: Two Cheese Bread (aka a taste of heaven)

July 11, 2015 | 8 comments


I’m continuing the project of testing all the recipes from America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook. It is without a doubt my favourite cookbook (it is gorgeous and all scientific and awesome in all kinds of ways).

One of my other projects this year is to learn to bake bread. I love bread (maybe even more than I love pizza) and since I cannot eat gluten, I’ve been constantly craving fresh baked perfect bread. The project is going a bit slow – both because I’m constantly too busy to take the time to bake bread, and also, because baking bread is really difficult and usually requires a lot of ingredients I never have at home when I need them.

I started with gluten free oatmeal muffin bread (which is much more muffins than bread). I tried some different gluten free banana bread recipes, but none of them turned out more than ok. After Em gave me The How Can It Be Gluten Free Cookbook, the first recipe I tried was their banana bread and it is the best banana bread ever. I will never use another banana bread recipe in my life.

Next on the list of ATK recipes, and bread recipes, was their cheese bread. I love cheese. You could say that cheese and I are in a committed relationship. Cheese makes everything better. It is definitely true for this bread.


Ingredients: Flour, eggs, butter, sour cream, parmesan cheese, cheddar cheese, baking powder, baking soda, salt, pepper, and cayenne pepper.

Flour used: King Arthur gluten free multi-purpose flour.

Special detail: Use two different cheeses prepared in two different ways – grated parmesan for the bottom of pan and top of bread, and cheddar cut in small cubes for the inside of the bread.

Time commitment: 30 min prep time plus 45 min in oven and 15-30 minutes to rest.

Science lesson: Always follow new recipes to the letter (especially when baking and especially for gluten free baking). Also, some bread recipes should not be doubled. Just do two batches instead.

Outcome: First I tried doing two loafs (and using Pillsbury gluten free multi-purpose flour blend) and I think I messed up the proportion of sour cream to flour proportion because the batter had completely wrong texture. It was too thick and dry and the bread turned out crumbly and absolutely disgusting. I repeated the recipe the following day, just doing one loaf and using the King Arthur flour (which is one of the ones listed as flour substitute in the recipe) and making sure I double checked all measurements twice. It turned out delicious!

Plus points: The grated parmesan made a crispy surface while the cubes of cheddar became small pockets of melted goodness. Sour cream, pepper and cayenne pepper goes very well with the sharp cheeses.

For more food-related posts, visit the Weekend Cooking linkup over at Beth Fish Reads.

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