I know, I know… you’re on a diet and I’m talking about bread for the second time this week.
I can’t help it! It’s just all I want to make right now. If I could get away with it I would be serving nothing but fresh bread for breakfast, lunch, and dinner.
This Rosemary Cheddar Cheese Bread called to me, not just because it’s layered but because the layers are 2 very different kinds of bread. The bottom layer is a very wheat-y rosemary and the top is a white batter with tons of cheese. I had no idea how they were going to work together.
We adored this bread! Absolutely adored it. The wheat batter’s crust got so crisp like wheat breads tend to do and the cheese batter was fluffy and amazing. It was the best of both worlds! It was good with butter, without, toasted, not toasted. Seriously, make this bread.
from The King Arthur Flour Baker's Companion
- Preheat oven to 350F. Grease two 8½ x 4½-inch loaf pans.
- Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, rosemary, salt, and flour. Add the egg mixture and stir just until combined. Put half of the batter into each of the 2 prepared pans. (The batter is thick - use a spoon to complete cover the bottom of the pan.)
- Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, salt, cayenne, black pepper, and flour. Stir in the cheese, then the egg mixture, stirring until just combined.
- Pout half of the cheddar batter into each pan on top of the rosemary batter. (The batter is stick so you will likely need to use a spoon to smooth it out.)
- Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester or toothpick inserted into the middle of a loaf comes out clean. Remove from the oven and let rest for 5 to 10 minutes before turning out onto a cooling rack.