Rosemary Cheddar Bread

Time for baking some bread! This is a tasty one, albeit a bit on the salty side; I will opt for a mild cheddar next time I make it. It is very good dipped in marinara sauce.

Link to my YouTube "making of the recipe" video: https://youtu.be/roBOmLv3JXI

 

Original recipe credit: https://www.kingarthurbaking.com/recipes/rosemary-cheddar-cheese-bread-recipe

Recipe below contains my modifications. 

Ingredients:

for the rosemary dough--

 

170g (1 1/2 c.) golden wheat flour

2 tsp. baking powder

1 T. dried rosemary

1/2 tsp. sage

1/4 tsp. salt

1 large egg

1/2 c. milk

3 T. butter, melted (next time I would use unsalted)

 

for the cheddar dough--

 

180g (1 1/2 c.) unbleached all-purpose flour

1/4 c. Better Cheddar cheese powder

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/2 tsp. black pepper

1 large egg

3/4 c. milk

3 T. butter, melted (same note as above)

113g (1 c.) grated or shredded cheddar cheese (I would go mild next time)

 

Directions:

1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and set aside.

 

2. Make the rosemary batter: In a medium bowl, whisk together the golden wheat flour, baking powder, rosemary, sage, and salt. Set aside.

 

3. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, stirring only until just combined (batter will be stiff).

 

4. Make the cheddar batter: In a medium bowl, whisk together the all-purpose flour, cheese powder, baking powder, salt, cayenne, and black pepper. Set aside.

 

5. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, along with the cheddar cheese, stirring until just combined.

 

6. Assemble the loaf: Use a cookie scoop to make ping pong ball size scoops of the cheese batter. Place across the bottom of the loaf pan, leaving space between each for a checkerboard pattern. Repeat with the rosemary batter, filling in the spaces between the cheese scoops. 

7. Repeat with a second layer, reversing the order so that alternate dough types are on top (cheese scoop on top of a rosemary scoop and vice-versa). You may end up with one scoop of cheddar on top of cheddar at the end (like I did in the video).

 

8. Transfer to oven and bake for 45-50 min, until nicely browned on top and toothpick inserted in center comes out clean. 

9. After removing loaf from oven, let it cool in pan for 30 minutes before carefully turning it out to cool completely on a rack. Once cooled, slice up and enjoy!