Quick Cheese Bread

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-1⁄2 by 4-1⁄2-inch loaf pan with vegetable oil spray, then sprinkle 1⁄2 cup Parmesan evenly in bottom of pan.
2. In large bowl, whisk flour, baking powder, salt, cayenne, and pepper to combine. Using rubber spatula, mix in cheddar, breaking up clumps, until cheese is coated with flour. In medium bowl, whisk together milk, sour cream, butter, and egg. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick; do not overmix). Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining 1⁄2 cup Parmesan evenly over surface.
3. Bake until loaf is deep golden brown and toothpick inserted in center of loaf comes out clean, 45 to 50 minutes. Let cool in pan on wire rack for 5 minutes, then invert loaf onto wire rack and turn right side up and continue to let cool until warm, about 45 minutes. Serve. (To freeze, wrap cooled loaf tightly with double layer of aluminum foil and freeze for up to 3 months. When ready to serve, adjust oven rack to middle position and heat oven to 375 degrees. Bake wrapped loaf until it yields under gentle pressure, 8 to 10 minutes. Remove foil and continue to bake until exterior is crisp, about 5 minutes longer. Let loaf cool on wire rack for 15 minutes before serving.)

QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYÈRE
Cook 5 slices bacon, cut into 1⁄2-inch pieces, in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towel–lined plate and pour off all but 3 tablespoons fat from skillet. Add 1⁄2 cup minced onion to skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Substitute 4 ounces Gruyère, cut into 1⁄2-inch cubes, for cheddar and omit butter. Add bacon and onion to flour mixture with cheese in step 2.

QUICK CHEESE MUFFINS

MAKES 12 MUFFINS
Adjust oven rack to middle position and heat oven to 375 degrees. Reduce Parmesan cheese to 2 ounces and cut cheddar into 1⁄4-inch cubes (or crumble mild Asiago into 1⁄4-inch pieces). Spray 12-cup muffin tin with vegetable oil spray, then sprinkle each muffin cup with about 1 teaspoon grated Parmesan cheese, tapping and shaking pan so that cheese evenly coats sides and bottom of each cup. Prepare batter as directed. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups, dropping batter to form mounds (do not level or flatten batter). Sprinkle remaining Parmesan evenly over surface of batter. Reduce baking time to 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin on wire rack for 5 minutes, then invert muffins onto wire rack, turn right side up, and continue to let cool until warm, about 30 minutes.