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Rosemary Cheddar Cheese Bread




Source of Recipe


King Arthur Flour


List of Ingredients




Rosemary White Whole Wheat Batter
1 large egg
1 cup milk
1/2 stick softened butter
1 tablespoon baking powder
1 tablespoon dried rosemary
1/2 teaspoon salt
2 cups white whole wheat flour or King Arthur Stone-Ground Whole Wheat Flour

Cheddar Cheese Batter
1 large egg
1 cup milk
1/2 stick softened butter
1 cup grated cheddar cheese (4 oz.)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 cups King Arthur Unbleached All-Purpose FlourCheddar Cheese Batter
1 large egg
1 cup milk
1/2 stick softened butter
1 cup grated cheddar cheese (4 oz.)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 cups King Arthur Unbleached All-Purpose Flour


Recipe



Rosemary White Whole Wheat Batter
Preheat the oven to 350�F. Grease two 9" loaf pans.

Beat the egg and add the milk and the softened butter. Stir well.

Mix together the baking powder, rosemary, salt, and flour. Stir with a whisk to incorporate all the ingredients. Add the egg mixture and stir just until combined. Set aside.

Cheddar Cheese Batter
Beat the egg and add the milk and the butter. Mix the baking powder, salt, cayenne, black pepper and flour. Stir with a whisk to incorporate all the dry ingredients. Stir in the cheddar cheese and the milk mixture and mix just until combined.

Put half of the rosemary bread batter in each of the prepared loaf pans. Pour half of the cheddar batter into each pan on top of the rosemary batter. Use a table knife and stick it, point down, all the way through the batter to the bottom of the pan. Keep the tip touching the bottom of the pan and drag the knife through the batter in curving motions until the loaf is marbled. Repeat with the second loaf.

Bake the loaves in the preheated oven for about 50 to 60 minutes, or until nicely browned and a cake tester inserted into the middle of a loaf comes out clean. Yield: 2 loaves, 12 3/4-inch slices per loaf.