Christmas time is here and there always is an excuse to put everything down and bake something delicious to share. Unfortunately cookies felt a little too traditional but as a lover of cheese, what goes better with a cup of delicious hot chocolate than something savory but spicy. The sweeter elements add a nice touch to it and calms the fire. It’s a simple way to have breakfast or can be a mountain-top snow-day snack.
Rosemary Cheddar Cheese Spice Loaf
(based on William-Sonoma recipe)
Makes 2 loaves
- 3 1/2 cups AP flour
- 4 cups of fort cheddar cheese (shredded)
- 4 tablespoons of sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 1/2 teaspoon cayenne
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 5 sprigs of fresh rosemary (needs to be chopped)
- 2 1/2 cups of milk
- 3 eggs
- 6 tablespoons olive oil
- Black sesame
- Preheat oven 375℉
- Butter 2 loaf pans
- Mix together flour, sugar, baking powder, cheese, spices, and rosemary
- In another bowl, mix all the wet ingredients until well blended.
- Just like you would bread, make a well in the middle of the dry ingredients and pour the wet ingredients into the well and stir until moistened and slightly lumpy.
- Pour half of the batter into one pan and the other into the second.
- Sprinkle with black sesame
- Bake for 40 minutes until springy top/insert toothpick into center and it should come out clean.
- Cool and enjoy!
It’s great with some marionberry jam and hot chocolate or tea.