Rosemary Cheddar Bread
Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner.
Rosemary Cheddar Bread
Makes 1 (8×4-inch) loaf
Ingredients
1 cup (240 grams) whole milk, room temperature½ cup (120 grams) sour cream, room temperature¼ cup (57 grams) unsalted butter, melted and slightly cooled1 large egg (50 grams), room temperature3 cups (375 grams) all-purpose flour1½ cups (150 grams) shredded Cheddar cheese1½ tablespoons (22.5 grams) baking powder1½ tablespoons (3 grams) chopped fresh rosemary2 teaspoons (6 grams) kosher salt⅛ teaspoon ground red pepper
Instructions
Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan.
In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. Spoon batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Serve warm or at room temperature.
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