Golden Cheddar and Herb Bread Loaf
A delightful and savory bread loaf combining sharp cheddar cheese with fresh herbs, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour providing a fluffy base to the loaf
- 1 tablespoon baking powder aiding in that perfect rise
- 1 tablespoon granulated sugar enhancing the loaf’s flavor
- 1 teaspoon fine salt for balanced seasoning
- 1/2 teaspoon garlic powder offering a subtle, aromatic kick
- 1/4 teaspoon black pepper giving a hint of warmth
Wet Ingredients
- 1 1/4 cups shredded sharp cheddar cheese creating a creamy and rich decadence
- 2 tablespoons chopped fresh parsley adding vibrant green freshness
- 1 tablespoon chopped fresh thyme contributing an earthy aroma
- 1 tablespoon finely chopped fresh rosemary for a woodsy note
- 1 cup whole milk room temperature, maintaining moisture
- 1/4 cup unsalted butter melted and slightly cooled, ensuring richness
- 2 large eggs room temperature, binding everything together
Other
- Butter or nonstick spray for greasing the loaf pan, preventing sticking
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan and line it with parchment paper if desired.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, fine salt, garlic powder, and black pepper until smooth.
- Add in the shredded sharp cheddar cheese, chopped parsley, thyme, and rosemary. Toss gently until the cheese and herbs are lightly coated with flour.
- In a separate bowl, whisk together the whole milk, melted unsalted butter, and room-temperature eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently fold them together with a spatula until no dry flour remains visible.
- Spread the batter into your prepared loaf pan, smoothing the top for an even bake.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cooling
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 minutes before slicing.
Notes
For best results, ensure all wet ingredients are at room temperature. Avoid overmixing for a light texture.