Herbaceous and tacky, this cheddar-packed, crisp-topped fast bread will steal the highlight of any weeknight—or weekend—dinner.
Rosemary Cheddar Bread
Makes 1 (8×4-inch) loaf
- 1 cup (240 grams) entire milk, room temperature
- ½ cup (120 grams) bitter cream, room temperature
- ¼ cup (57 grams) unsalted butter, melted and barely cooled
- 1 massive egg (50 grams), room temperature
- 3 cups (375 grams) all-purpose flour
- 1½ cups (150 grams) shredded Cheddar cheese
- 1½ tablespoons (22.5 grams) baking powder
- 1½ tablespoons (3 grams) chopped recent rosemary
- 2 teaspoons (6 grams) kosher salt
- ⅛ teaspoon floor pink pepper
-
Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan.
-
In a big bowl, whisk collectively milk, bitter cream, melted butter, and egg. Add flour and all remaining substances, stirring simply till dry substances are mixed. Spoon batter into ready pan.
-
Bake till a wood decide inserted in heart comes out clear, 1 hour and half-hour to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Serve heat or at room temperature.
