A few weeks ago I held a shootout between two cheese bread recipes, but because both recipe had some major problems the results were inconclusive. Today’s final round remedies those problems. First, “My Cheese Bread Recipe” had less butter (an unfair comparison, as more butter always wins). So today I used the same amount of butter for both recipes. Today I also sliced the bread differently to increase the cheesy surface area. Second, while “Chris Kimball’s Cheese Bread Recipe” had much more complex flavors, the crust was charred by the 500-degree oven and gave it an overpoweringly burnt flavor. Today I wrapped his crust in aluminum foil leaving only the buttered top exposed (see photo at bottom of post).
Again, the recipes are as follows:
- My Cheese Bread Recipe: Mix softened butter, Kraft grated Parmesan cheese in a bowl with a fork, then spread on bread. While the skillet is preheating, place the bread buttered side up so that it begins to melt. When pre-heated, cooked face down in a non-stick skillet.
- Chris Kimball’s Cheese Bread Recipe: Roast unpeeled garlic in skillet for 8 to 10 minutes. Mix softened butter, roasted garlic, Dijon, salt, freshly-grated Asiago and freshly-grated Parmesan cheese. Bake at 500-degrees for 8 minutes.
Today’s winner; “My Cheese Bread” won the shootout again. It was more evenly toasted, which gave the melted cheese more flavor. Also cutting the bread vertically (like sandwich bread) rather than horizontally gave the cheese bread more melted cheese per bite; a definite boost. But the results were closer this time. Chris Kimball’s charred flavor was entirely eliminated, leaving behind all the complexity of his ingredient list. But in the end, it was the crust development of the cheese prepared in the skillet that made the biggest difference.
Rating: 4-1/2 stars and 4-stars respectively.
Cost: $5 for both loaves.
How much work? Low.
How big of a mess? Low.
Started: 6:00 PM. Ready: 6:25.
My recipe for Cheese Bread:
1 Loaf of Italian bread
2/3 stick of butter, softened
1/4 cup of Parmesan cheese, grated.
- Only use non-stick pan for this recipe. Soften butter in microwave for 25 seconds.
- Using a fork, mix Parmesan Cheese and butter in a small bowl. Spread mixture generously on bread.
- Pre-heat pan, putting unbuttered side down until the pan is hot (or just start cooking, if already hot).
- Move around so it doesn’t stick. If multiple batches, then must wash pan completely to avoid sticking.