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 (8×4-inch) loaf
- 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
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Preheat oven to 350°F (180°C). Butter an 8×4-inch loaf pan.
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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.
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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.