Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner.Rosemary Cheddar Bread Print Recipe Pin Recipe Makes 1 (8x4-inch) loaf Ingredients  1 cup (240 grams) whole milk, room temperature½ cup (120 grams) sour cream, room temperature¼ cup (57 grams) unsalted butter, melted and slightly cooled1 large egg (50 grams), room temperature3 cups (375 grams) all-purpose flour1½ cups (150 grams) shredded Cheddar cheese1½ tablespoons (22.5 grams) baking powder1½ tablespoons (3 grams) chopped fresh rosemary2 teaspoons (6 grams) kosher salt⅛ teaspoon ground red pepper InstructionsPreheat oven to 350°F (180°C).Butter an 8x4-inch loaf pan.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.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.Tried this recipe?Let us know how it was!

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