Marbled Rosemary-Cheddar Cheese Bread

Sometimes you just need bread. And you know what? There is no substitute for bread. The idea of the Atkins diet makes me want to cry because life without any bread seems so sad. I understand that white flour and too many carbs in general can be bad for your body but sometimes you’ve just got to enjoy them. This unique quick-bread recipes gives you a warm slice of bread in about an hour that you can feel a little less guilty about because it is half whole wheat. Actually, there are two batters marbled together to give you the best of both worlds in one slice.

What’s your favorite type of bread? French baguette? Challah? Garlic bread? Focaccia? Naan? Banana bread? There are so many breads… it’s glorious. Thank you to the people who figured out how to cultivate wheat crops, how to mill them, and how to turn them into batters and doughs to make bread. You guys really did humanity a solid.

Recipe Rundown
Taste: Warm, savory, and earthy. I just love the cayenne and black pepper in the cheddar batter.
Texture: Soft, moist, with a cheesy top.
Ease: This is a quick bread recipe so it’s much quicker and easier than yeasted bread, even if this recipe requires two batters.
Appearance: Slicing into this bread is a pretty surprise because it has a marbled effect from the two batters.
Pros: Quick, easy, tasty, and it makes your house smell amazing.
Cons: None.
Would I make this again? Yes, especially the cheddar cheese batter.

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Rosemary Cheddar Cheese Bread

This recipe makes two loaves of bread which swirls together two different batters.

Yield: Two loaves

Ingredients:

Rosemary Whole Wheat Batter:
1 large egg
1 1/4 cups (10 ounces) milk
4 tablespoons (2 ounces) unsalted butter, at room temperature
1 tablespoon baking powder
1 tablespoon dried rosemary
1/2 teaspoon salt
2 cups (10 1/2 ounces) whole wheat flour or white whole wheat flour (10 ounces)

Cheddar Cheese Batter:
1 large egg
1 cup (8 ounces) milk
4 tablespoons (2 ounces) unsalted butter, melted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
2 cups (8 1/2 ounces) all-purpose flour
1 1/4 cups (5 ounces) grated cheddar cheese

Directions:

Preheat the oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans.

For the rosemary batter:
In a glass measuring cup or small bowl whisk together the egg, milk, and butter (chunks of butter may remain, that's fine). In a large bowl combine the baking powder, rosemary, salt, and flour. Add the wet egg mixture to the flour mixture and stir until just combined. Divide the batter between the two prepared loaf pans.

For the cheddar cheese batter:
In a glass measuring cup or small bowl whisk together the egg, milk, and butter. In a large bowl combine the baking powder, salt, cayenne, pepper, and flour. Stir in the cheese then add the milk mixture, stirring until just combined.

Divide the batter between the two loaf pans. Use a table knife to swirl the batters together by sticking it into the batters so it is touching the bottom of the pan. Keep the tip touching the bottom while you drag the knife through the batters in curving motions until the loaf is marbled. Repeat with the second loaf.

Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester inserted into the middle of a loaf comes out clean. Remove from oven and let rest in pans for 10 minutes before turning the loaves onto cooling racks.

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4 Responses to “Marbled Rosemary-Cheddar Cheese Bread”

  1. #
    1
    Tracey — April 12, 2013 at 4:58 am

    I absolutely love the marbled effect, such a pretty loaf! And of course the combo of flavors sound heavenly too :)

  2. #
    2
    Tieghan — April 12, 2013 at 5:08 am

    So pretty and any bread with cheddar is a good one!

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    3
    Rachel @ Baked by Rachel — April 12, 2013 at 11:05 am

    I could never truly diet for that reason alone. No bread would make me get stabby.

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    4
    Rachel @ Bakerita — April 12, 2013 at 3:56 pm

    Love that you used two batters, and that it’s a quick bread! I definitely need to try this, it sounds amazing. And I definitely second you on the no bread thing – it’s probably one of my favorite foods. Nothing beats a good, crusty sourdough!

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