Onion, Cheddar, & Garlic Quick Bread Recipe
By request of @bobbsayshi​ here’s the modified recipe I came up with! Happy baking!
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup shredded sharp cheddar cheese
1 large clove fresh garlic, finely chopped (for a punchier garlic flavor, use 2 cloves of garlic)
3 tablespoons unsalted butter
8 ½ by 4 ½ -inch loaf pan
1)     Make sure oven rack is in the middle position and preheat oven to 350°F. Grease an 8 ½ by 4 ½ -inch loaf pan.
2)Â Â Â Â Â In a frying pan over medium heat, melt the butter. Â Add onions to butter once it starts to bubble. Â Allow onions to cook by themselves, stirring occasionally, for at least two minutes before adding the garlic to mix as well. (The garlic will cook much more quickly than the onions.) Â Cook, stirring occasionally, until onions are soft and starting to become translucent. Â Remove frying pan from heat and set aside.
3)Â Â Â Â Â In a large bowl, whisk together the flour, baking powder, salt, and pepper. Â Add the shredded cheese to the dry mix and stir in the cheese until it is evenly mixed through. Â Next, add the cooked onion and garlic, and stir until the onion pieces are coated in dry mixture and not sticking together in large clumps.
4)Â Â Â Â Â In a small separate bowl or large measuring cup, combine the milk, sour cream, and egg. Â Use a rubber spatula to scrape any remaining melted butter in the frying pan into this mix as well. Â Whisk.
5)     Pour wet ingredients (from Step 4) into the dry ingredients (from Step 3).  Using your rubber spatula, gently fold the ingredients together until no pockets of dry mixture remain.  (NOTE: Do NOT over mix. As soon as the last bit of dry mix disappears, stop folding or your bread won’t rise in the oven.)
6)     Use your spatula to help transfer your bread mix into your pan and smooth out the surface of the mixture so that it’s flat and even.
7)     Bake until golden brown and a skewer inserted into the center of the loaf comes out clean – roughly 45 to 50 minutes. Rotate the pan approximately halfway through for a more even bake.
8)     Let your loaf cool in its pan for 15 minutes before turning out onto a wire rack.  You can enjoy it warm or after it’s thoroughly cooled.
