Sometimes you just need bread. And you know what? There is no substitute for bread. The idea of the Atkins diet makes me want to cry because life without any...
4tablespoons(2 ounces) unsalted butter, at room temperature
1tablespoonbaking powder
1tablespoondried rosemary
1/2teaspoonsalt
2cups(10 1/2 ounces) whole wheat flour or white whole wheat flour (10 ounces)
Cheddar Cheese Batter:
1large egg
1cup(8 ounces) milk
4tablespoons(2 ounces) unsalted butter, melted
1tablespoonbaking powder
1/2teaspoonsalt
1/4teaspooncayenne
1/2teaspoonground black pepper
2cups(8 1/2 ounces) all-purpose flour
1 1/4cups(5 ounces) grated cheddar cheese
Instructions
Preheat the oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans.
For the rosemary batter:
In a glass measuring cup or small bowl whisk together the egg, milk, and butter (chunks of butter may remain, that's fine). In a large bowl combine the baking powder, rosemary, salt, and flour. Add the wet egg mixture to the flour mixture and stir until just combined. Divide the batter between the two prepared loaf pans.
For the cheddar cheese batter:
In a glass measuring cup or small bowl whisk together the egg, milk, and butter. In a large bowl combine the baking powder, salt, cayenne, pepper, and flour. Stir in the cheese then add the milk mixture, stirring until just combined.
Divide the batter between the two loaf pans. Use a table knife to swirl the batters together by sticking it into the batters so it is touching the bottom of the pan. Keep the tip touching the bottom while you drag the knife through the batters in curving motions until the loaf is marbled. Repeat with the second loaf.
Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester inserted into the middle of a loaf comes out clean. Remove from oven and let rest in pans for 10 minutes before turning the loaves onto cooling racks.