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.
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).
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.
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.
Pour the wet ingredients into the dry ingredients.
Stir until just combined (the batter will be very stiff). Set aside.
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.
In a small saucepan, melt 3 tablespoons of unsalted butter. Once cooled, stir in 3/4 cup whole milk and one large egg.
Add the wet ingredients to the dry ingredients. Stir in one cup grated cheddar cheese. Stir until just combined.
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 (I like it best served the same day).
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.
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
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.
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.
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.
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Any idea about how to substitute fresh rosemary instead? I have a beautiful rosemary bush and love to use it in recipes, but it is fresh, so stronger than dried.
The newsletter of you working with King Arthur Flour just came through my inbox and the rosemary cheddar cheese bread was my second delighted reaction, my first was seeing you working with KAF in my inbox 🙂 Hope all is well! Miss your updates on IG, but I am still checking back here often! xx
I can’t say for certain without testing, but it’s totally worth a try! You may want to use a neutral tasting oil unless you’d like the flavor of the olive oil to come through.
Look at you! In cahoots with KAF – how exciting! I’m not big into dairy, but this quick bread has my man’s name alllll over it. Will definitely need to bookmark this for the holidays.
My Nana makes the sausage cheddar balls every holiday too and I was just talking about them with my husband! I will definitely have to try this bread. Thanks for sharing!
Any idea about how to substitute fresh rosemary instead? I have a beautiful rosemary bush and love to use it in recipes, but it is fresh, so stronger than dried.
Absolutely! I think the typical recommendation is to add 3 times as much fresh herbs to dried.
The newsletter of you working with King Arthur Flour just came through my inbox and the rosemary cheddar cheese bread was my second delighted reaction, my first was seeing you working with KAF in my inbox 🙂 Hope all is well! Miss your updates on IG, but I am still checking back here often! xx
could white flour be subbed for the whole wheat?? thank you!!
I can easily be substituted one for one in this recipe!
Looks great. Can I use Olive Oil instead of butter? Can I use Soy Milk instead of Whole Cows Milk?
I can’t say for certain without testing, but it’s totally worth a try! You may want to use a neutral tasting oil unless you’d like the flavor of the olive oil to come through.
I have fresh rosemary and sage. I imagine both would work as well??? This looks insanely delicious!
Absolutely! That’s actually what I did too. It’s so fresh and savory! You’ll need 3 times as much fresh herbs compared to dried.
I’m always looking for new holiday recipes. This is a must – looks soo good!
Look at you! In cahoots with KAF – how exciting! I’m not big into dairy, but this quick bread has my man’s name alllll over it. Will definitely need to bookmark this for the holidays.
My Nana makes the sausage cheddar balls every holiday too and I was just talking about them with my husband! I will definitely have to try this bread. Thanks for sharing!