Rosemary Cheddar Quick Bread | @thefauxmartha

I started baking in high school. But I really started baking after getting that pink bible of a King Arthur Flour Whole Grain Baking Book in college. I made my first galette, trifle, and rock hard rolls from that book. Rock hard because I used boiling water, like a true novice, to activate my yeast (112° seems like boiling water when you grow up under the Texas heat). My mom still buys an extra set of rolls during the holidays as a backup to mine. That was 10 years ago.

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This post is sponsored by King Arthur Flour, the same flour that’s in my donuts, my pizza crust, and in the cracks of my counters. Little did they know, they’ve been fueling the recipes on this blog for over 8 years.

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With a 3-year-old running around at my feet now, I still love to bake, especially during the holidays. But it has to be simple. I’ve teamed up with King Arthur Flour (!!!), the people who fostered my love of baking with whole grains, to bring you a quick, holiday-friendly KAF recipe—Rosemary Cheddar Quick Bread. To see more of my favorite quick and easy recipes from KAF, along with some of my favorite tips for the season, join me at their Holiday Table.

Every year around the holidays, my mom makes sausage cheese balls from a baking mix, savory sausage, and grated cheese. My sister has since taken on the job. This bread is a little bit like those morsels without the sausage but with all the savory. A rosemary sage wheat bread batter gets marbled with a peppery cheddar white batter. It’s a quick bread, leavened with baking powder (no yeast).

Rosemary Cheddar Quick Bread | @thefauxmartha

I’m breaking tradition to include step-by-step images, in case you needed any extra prodding to make this savory quick bread. Preheat oven to 350°F. Start by assembling the Rosemary Wheat Bread. Combine 1 1/2 cups King Arthur White Whole Wheat Flour, 2 teaspoons aluminum-free baking powder, 1 tablespoon dried rosemary, 1/2 teaspoon ground sage, and 1/4 teaspoon kosher salt. Stir to combine.

Rosemary Cheddar Quick Bread | @thefauxmartha

Next, prepare the wet ingredients. In a small saucepan, melt 3 tablespoons of unsalted butter. Once cooled, whisk in one large egg and 1/2 cup whole milk.

Rosemary Cheddar Quick Bread | @thefauxmartha

Pour the wet ingredients into the dry ingredients.

Rosemary Cheddar Quick Bread | @thefauxmartha

Stir until just combined (the batter will be very stiff). Set aside.

Rosemary Cheddar Quick Bread | @thefauxmartha

Next, prepare the peppery cheddar white bread. Stir together 1 1/2 cups King Arthur Unbleached All-Purpose Flour, 2 teaspoons aluminum-free baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground pepper, and 1/8 to 1/4 teaspoon cayenne pepper (depending on your heat preference). Add 1/4 cup Vermont cheese powder for enhanced flavor.

Rosemary Cheddar Quick Bread | @thefauxmartha

In a small saucepan, melt 3 tablespoons of unsalted butter. Once cooled, stir in 3/4 cup whole milk and one large egg.

Rosemary Cheddar Quick Bread | @thefauxmartha

Add the wet ingredients to the dry ingredients. Stir in one cup grated cheddar cheese. Stir until just combined.

Rosemary Cheddar Quick Bread | @thefauxmartha

Line the bottom of a 9″x 5″ bread tin with parchment paper. Using a spring release scoop, add each of the batters to create a checkerboard pattern. Layer again until all batter is used up. Spread out the top layer to make sure the batter is touching the sides of the pan. Bake for 45-50 minutes, or until a toothpick comes out clean.

Rosemary Cheddar Quick Bread | @thefauxmartha

Allow to cool in the pan for 30 minutes before removing. Slice and eat (I like it best served the same day).

Rosemary Cheddar Quick Bread | @thefauxmartha

Rosemary Cheddar Quick Bread
Serves: one loaf
 
Rosemary sage wheat bread marbled with peppery cheddar white bread. It’s a quick bread, leavened with baking powder (no yeast). Recipe from King Arthur Flour.
Ingredients
  • Rosemary Batter
  • 1 1/2 c. King Arthur White Whole Wheat Flour
  • 2 tsp. aluminum-free baking powder
  • 1 tbsp. dried rosemary
  • 1/2 tsp. ground sage
  • 1/4 tsp. kosher salt
  • 3 tbsp. unsalted butter, melted
  • 1/2 c. whole milk
  • 1 large egg
  • Cheddar Batter
  • 1 1/2 c. King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Vermont cheese powder (optional)
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/8–1/4 tsp. cayenne pepper (depending on your heat preference)
  • 3 tbsp. unsalted butter, melted
  • 3/4 c. whole milk
  • 1 large egg
  • 1 c. grated cheddar cheese
Instructions
  1. Preheat oven to 350°. Start by assembling the Rosemary Wheat Bread. Combine white whole wheat flour, baking powder, rosemary, sage, and salt. Stir to combine. In a small saucepan, melt the butter. Once cooled, whisk in the milk and egg. Pour the wet ingredients into the dry ingredients. Stir until just combined. Batter will be very stiff. Set aside.
  2. Next, prepare the peppery cheddar white bread. Stir together the flour, baking powder, salt, pepper, and cayenne. In a small saucepan, melt the butter. Once cooled, whisk in the milk and egg. Pour the wet ingredients into the dry ingredients. Add cheese and stir until just combined.
  3. Line the bottom of a 9″x 5″ bread tin with parchment paper. Using a spring release scoop, add each of the batters to create a checkerboard pattern. Layer again until all batter is used up. Spread out the top layer to make sure the batter is touching the sides of the pan. Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool in the pan for 30 minutes before removing. Slice and eat. Best served same day.

To see more of my favorite quick and easy recipes from King Arthur Flour, along with some of my favorite tips for the season, join me at their Holiday Table.