This light version of cheese bread has even more flavor when it’s baked in the sun. It goes great with all the other Super Bowl snacks on your table.
Cheesy Sun Oven Quick Bread
(adapted for the Sun Oven from The America’s Kitchen Healthy Family Cookbook)
3/4 cup coarsely grated Parmesan cheese (use the large holes of a box grater)
1 3/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
3/4 cup extra-sharp cheddar cheese, cut into 1/4-inch cubes
1 1/4 cups butter milk, at room temperature
1 tablespoon vegetable oil
1 large egg, at room temperature
Set Sun Oven out to preheat. Coat a standard loaf pan with cooking spray, then evenly sprinkle 3 tablespoons of the Parmesan over the bottom.
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, salt, mustard, cayenne, and black pepper. Stir in the cheddar and 5 tablespoons of the Parmesan. In a medium bowl, whisk together the buttermilk, oil, and egg until smooth.
Using a rubber spatula, gently fold the buttermilk mixture into the flour mixture until just combined. The batter will be heavy and thick.
Scrape the batter into the prepared pan, smooth the top, and sprinkle with the remaining Parmesan. Bake in the Sun Oven until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 45 minutes to 1 hour.
Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack and cool completely before serving.