Rosemary Cheddar Cheese Bread

By Bostoncook

Ingredients

• Rosemary White Whole Wheat Batter:
• 1 large egg
• 1 cup milk
• 4 tbsp soft butter
• 1 tablespoon baking powder
• 1 tablespoon dried rosemary
• 1/2 teaspoon salt
• 2 cups white whole wheat flour
• Cheddar Cheese Batter:
• 1 large egg
• 1 cup milk
• 4 tbsp soft butter
• 1 cup cheddar cheese
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 cups all-purpose flour

Details

Servings 2

Preparation

Step 1

1. Preheat the oven to 350°F. Grease two 9" loaf pans.

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

3. 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.

4. 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.

5. 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.

6. 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.

Delicious! Batter was really thick and didn't fill the pans - thought it was going to be a disaster, but it was quite good.