Quick Bread

Cheddar bread showing parmesan crust

On Monday, while we were prepping our brioche and croissants, we fixed a quick bread to take home. A quick bread is one that uses leavening agents such as baking soda and salt instead of yeast to rise the bread.  This means there are no  proofing steps involved, instead the batter is baked immediately after being mixed.  Four different breads were baked, pumpkin, banana, date-nut, and cheddar; I chose to bake the cheddar bread.  This bread used cubes of cheddar instead of shredded cheese which gives
large tasty chunks of cheese.  The top and bottom of the loaf is covered in shredded parmesan which gives it a nice salty crust.  The texture of this bread is more similar to a cake than traditional bread but had a very good taste.  This bread would go very well with soup or chili and I would like to experiment with other combinations of cheeses and seasonings to try different flavors. Being a quick bread it would also work to be cooked in muffin tins for individual portions.