Thanks to free shipping from KAF, I finally purchased some cheddar cheese powder for the bread.
Of course, modifications were made to the recipe. A certain dishwasher in the house isn’t a fan of olives, so those were omitted. I did have fresh rosemary, thanks to my plant that was moved inside for the winter (and it seems to like the living room—it’s actually been growing). And I didn’t feel like buying Asiago cheese, but I had an open bag of shredded cheddar cheese in the fridge. So, the recipe evolved into Rosemary,
Make sure to use olive oil- it really gives the bread a robust element. It’s great for sopping up the last bit of tomato soup in your bowl, and it’s really good dunked in a bit of olive oil seasoned with pepper (alas, I can’t take credit for the olive oil dipping idea—that was the husband’s idea).
Another perk—it’s super easy to make.
Rosemary Cheddar Bread
8.5 oz (2 1/2 cups) all-purpose flour
5 oz (1 cup) semolina flour
1 oz (1/4 cup) buttermilk powder
1 oz (1/4 cup) cheddar cheese powder
2 tsp. baking powder
1 tsp. salt
1 tsp. fresh chopped rosemary
1/3 cup of freeze dried parsley (you could use fresh)
1 cup shredded cheddar cheese (plus ¼ cup for garnish)
1 ½ cups of milk
½ cup extra virgin olive oil
2 large eggs
Preheat your oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray.
Whisk the dry ingredients together, and then whisk in the herbs and cheese. (I used a scale to measure out the dry ingredients instead of getting measuring cups dirty).
In another bowl, whisk together the milk, olive oil, and eggs.
Pour the wet ingredients over the dry and stir to combine. Spoon the batter into your greased loaf pan and top it with 1/4 cup of cheddar cheese.
Bake for 55 minutes (or until it’s done-use a toothpick to test). Let the bread cool for 10 minutes in the loaf pan before turning it out onto a cooling rack.
Let it cool completely before cutting into it (yes, it will be hard not to devour it as soon as it comes out of the oven, but you must wait).