Rosemary Cheddar Cheese Bread

star rating (9) rate this recipe »
Recipe photo

Rosemary Cheddar Cheese Bread

star rating (9) rate this recipe »
Published prior to 2008

We wanted to make an unusual and savory quick bread for Thanksgiving. We love the combination of rosemary and cheddar cheese, and we combine them here in a marbled quick bread. Our recipe calls for making two batters, one with our new white whole wheat flour, and the second, lighter-colored batter, with Cheddar cheese. It's very easy to put together, and the result is a pretty and different loaf.

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 Flour

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.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.

Reviews

1
  • star rating 03/29/2015
  • Marie from Michigan
  • Just tried this and thought it tasted disgusting. It tasted like baking powder...there's a ton of it in there...and it tasted like there should have been at least a little bit of sugar in there...are you sure it didn't get left out of the recipe? Yuck!! We love rosemary and cheddar cheese but there was something missing in this one...

    We're sorry this one didn't work for you! Try adding a bit of sugar to the rosemary portion, instead. Happy baking! Laurie@KAF

  • star rating 12/19/2014
  • Josh from Little Rock, AR
  • I found the rosemary flavor to be quite over powering. The recipe worked just fine, I just didn't enjoy the taste.
  • star rating 12/16/2014
  • corri from KAF Community
  • Was looking for a savory gift loaf as an alternative to all the sugary treats at Christmas. Found this in the Baking Sheet Holiday 2013 & made it in the tea loaf pan. Turned out beautifully on the first try! I substituted 4oz of parm for the cheese powder and it is wonderful. Everyone should try this recipe!!
  • star rating 08/29/2014
  • GlendaS from Woodland Hills, CA, USA
  • Absolutely delicious. I made this exactly according to recipe and it came out perfect. It is a flavorful and moist loaf. I recommend this recipe and I will be making it again.
  • star rating 04/06/2014
  • marty from ocean springs, ms
  • I am giving this recipe 5 stars for speed of preparation and for taste. Marbling--eh, not so much. My brother-in-law called me to say he was coming over for a visit this afternoon, and I had nothing tasty to give him, so I whipped up the two loaves this recipe makes, and served it with a pot of fresh mint tea. I used fresh rosemary and coarsely cracked black peppercorns crushed in a mortar, with a nice sharp cheese--and yes, it did taste a bit like sausage, as another reviewer mentioned. I'm vegetarian, but didn't find it obnoxious, while my sausage-and-cheese loving relative declared it awesome; he went home happily with the extra loaf under his arm. (My sister doesn't bake.) My one complaint is that this bread didn't mix up into anything nearly wet enough to be marbled, even though I measured carefully on this extremely humid day, and even added extra milk into the white bread portion after seeing the consistency the whole wheat part, mixed up first, turned out to have. In the end I dumped both loaf pans back into the mixer and gave it 2 or 3 turns, then divided the dough back into the pans. The effect was mixed, not marbled, but the taste was delicious! These doughs were both very very sticky, and since I have a hand tremor I ended up slinging little bits of it irritatingly around as I scraped, attempted to marble, etc. But as I licked my fingers, it was all just good. This goes on the Sunday afternoon tea menu for sure.
  • star rating 12/28/2012
  • Cre8apic from KAF Community
  • Quick and easy, the perfect amount of cayenne. I used Cabot's Seriously Sharp White Cheddar...love it! This time I used whole wheat for the rosemary batter, but next time I'll try the white whole wheat. For the rosemary, I had a Rosemary Herb Seasoning Mix which is quite tasty in the bread. And, maybe it's the herb mixture, but it almost taste like there's a hint of sausage in it...really good.
  • star rating 11/04/2011
  • cgrahamiam from KAF Community
  • I just tasted this bread for the very first time at a potluck at a gardeners meeting. I ABSOLUTELY LOVED IT!!! Very artisan-y! The gentleman whom made this and brought it told us about KAF and that we could go to the website. I had never even heard of KAF or the website, but I immediately got on the website when I got home that evening. I have been looking for this recipe and now can't wait to make it!! I am going to order the flour today, as my local grocers do not carry it. By the way, the gentleman who brought this had also attended one of the baking classes at KAF, and now that I have read into it, that is my next goal!!
  • star rating 04/01/2010
  • Nancy from PA
  • We enjoyed this bread very much. Unique look and savory flavors. My marbling technique needs some work. I'm thinking the batters should have been a little wetter to marble properly. Will definitely make often. Have already shared the recipe with a friend.
1