Description
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
Scale
- 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
- 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.
