I can’t seem to stop cooking carbs!
Dairy and carbs are always a fantastic combination and this breakfast (or anytime) bread is the perfect blending of both. I still had a fair amount of Parmesan cheese and rosemary left over from the fan-baked potatoes and shortbread cookies.
Bread recipe adapted from Allrecipes.
1. Pre-heat oven to 400 degrees Fahrenheit. Grate 1 cup of Parmesan cheese. Chop up fresh rosemary.
2. Mix together 1 3/4 cup all-purpose flour, 1/4 cup sugar, 2 1/2 tsp baking powder, pinch of salt, and cheese. Beat an egg into a mixture of 1/3 cup vegetable oil and 3/4 cup milk. Stir the flour mixture into the egg and milk one and mix until just combined.
3. Pour batter into a greased loaf pan and bake for 35 minutes.