Rosemary pairs perfectly with the sharply salty Asiago cheese for a simple but memorable snack. Serve this alongside roast chicken or fish instead of dinner rolls for an updated spin on weeknight comfort food.
Courtesy of Casey Barber
|2 cups (8 1/2 oz) unbleached all-purpose flour||1 tablespoon minced fresh rosemary|
|1 teaspoon baking powder||1 cup buttermilk|
|1 teaspoon baking soda||1/2 cup whole or reduced-fat milk|
|1 teaspoon kosher salt||2 large eggs|
|1 cup shredded Asiago cheese + 2 tablespoons more||2 tablespoons (1 oz) melted unsalted butter|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Gently stir in 1 cup of the Asiago and the rosemary.
Whisk the buttermilk, milk, eggs, and butter together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s) and sprinkle the remaining Asiago cheese on top of the loaf or muffins to garnish (note: if you’re using a Bundt pan, skip this step, since the exposed batter becomes the bottom of the loaf once baked).
Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans. Transfer the pan(s) to a wire rack and let cool for 10 minutes.
Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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