Ingredients for Asiago Apple And Rosemary Bread
- 3 cups Unbleached All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup (2 sticks) cold unsalted Butter
- 1 ½ cups grated Asiago Cheese
- 2 medium Apples (about 2 cups shredded)
- 2 tablespoons Fresh Rosemary Leaves
- 2 large Eggs
- Olive Oil
- A sprinkle of Fresh Rosemary Leaf (optional)
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How to Make Asiago Apple And Rosemary Bread
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a food processor, shred 1 cup (2 sticks) cold unsalted butter until crumbly. Add 1 ½ cups grated Asiago cheese and 2 medium apples (cored, about 2 cups shredded), pulsing until combined.
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt.
- Add the butter-cheese-apple mixture to the dry ingredients. Using your fingers or a pastry blender, cut the butter mixture into the flour until it resembles coarse crumbs.
- Reserve ¼ cup of the shredded cheese mixture for topping.
- Stir in 2 tablespoons fresh rosemary needles into the remaining cheese-apple mixture.
- Whisk 2 large eggs lightly and stir into the flour mixture until just combined. Do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 45 minutes.
- In a small bowl, combine the reserved ¼ cup cheese mixture with 1 tablespoon of flour and a sprinkle of rosemary (optional).
- Sprinkle the topping evenly over the loaf.
- Continue baking for another 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
196g
Fat
174g
Carbs
133g
