Rosemary Parmesan Cheese Bread

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.

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