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Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight\u2014or weekend\u2014dinner.<\/p>\n
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nMakes 1 (8×4-inch) loaf<\/span><\/p>\n\n\n\n1<\/span> cup<\/span> (240 grams) whole milk, room temperature<\/span><\/li>\n\u00bd<\/span> cup<\/span> (120 grams) sour cream, room temperature<\/span><\/li>\n\u00bc<\/span> cup<\/span> (57 grams) unsalted butter, melted and slightly cooled<\/span><\/li>\n1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n3<\/span> cups<\/span> (375 grams) all-purpose flour<\/span><\/li>\n1\u00bd<\/span> cups<\/span> (150 grams) shredded Cheddar cheese<\/span><\/li>\n1\u00bd<\/span> tablespoons<\/span> (22.5 grams) baking powder<\/span><\/li>\n1\u00bd<\/span> tablespoons<\/span> (3 grams) chopped fresh rosemary<\/span><\/li>\n2<\/span> teaspoons<\/span> (6 grams) kosher salt<\/span><\/li>\n\u215b<\/span> teaspoon<\/span> ground red pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 350\u00b0F (180\u00b0C). Butter an 8×4-inch loaf pan.<\/p>\n<\/li>\n\nIn a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. Spoon batter into prepared pan.<\/p>\n<\/li>\n\nBake until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n \n <\/p>\n
Makes 1 (8×4-inch) loaf<\/span><\/p>\n\n\n\n1<\/span> cup<\/span> (240 grams) whole milk, room temperature<\/span><\/li>\n\u00bd<\/span> cup<\/span> (120 grams) sour cream, room temperature<\/span><\/li>\n\u00bc<\/span> cup<\/span> (57 grams) unsalted butter, melted and slightly cooled<\/span><\/li>\n1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n3<\/span> cups<\/span> (375 grams) all-purpose flour<\/span><\/li>\n1\u00bd<\/span> cups<\/span> (150 grams) shredded Cheddar cheese<\/span><\/li>\n1\u00bd<\/span> tablespoons<\/span> (22.5 grams) baking powder<\/span><\/li>\n1\u00bd<\/span> tablespoons<\/span> (3 grams) chopped fresh rosemary<\/span><\/li>\n2<\/span> teaspoons<\/span> (6 grams) kosher salt<\/span><\/li>\n\u215b<\/span> teaspoon<\/span> ground red pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nPreheat oven to 350\u00b0F (180\u00b0C). Butter an 8×4-inch loaf pan.<\/p>\n<\/li>\n\nIn a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. Spoon batter into prepared pan.<\/p>\n<\/li>\n\nBake until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n \n <\/p>\n
Preheat oven to 350\u00b0F (180\u00b0C). Butter an 8×4-inch loaf pan.<\/p>\n<\/li>\n
In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. Spoon batter into prepared pan.<\/p>\n<\/li>\n
Bake until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Serve warm or at room temperature.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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![\"Rosemary](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/01\/RosemaryCheddar294WD-1-696x870.jpg\" "\\"RosemaryCheddar294WD\\"\/")