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 (8x4-inch) loaf
Ingredients
- 1 cup (240 grams) whole milk, room temperature
- ½ cup (120 grams) sour cream, room temperature
- ¼ cup (57 grams) unsalted butter, melted and slightly cooled
- 1 large 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 fresh rosemary
- 2 teaspoons (6 grams) kosher salt
- ⅛ teaspoon ground red pepper
Instructions
- Preheat oven to 350°F (180°C). Butter an 8x4-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.
Tried this recipe?Let us know how it was!
I wasn’t sure how this would come out, but it was really delicious. I was worried that the rosemary might be chewy and off-putting, but I chopped it very finely and it really added a nice flavor without negatively affecting the texture.