Ingredients
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3 1/2 cups unbleached all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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4 tablespoons cold hard butter (1/2 stick)
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4 ounces shredded asiago cheese, divided (or cheddar)
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2 large eggs, beaten
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1 tablespoon olive oil
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1 teaspoon fresh rosemary leaf (not chopped)
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1 lb apple, cored and shredded (about 4 or 5)
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2 teaspoons finely chopped fresh rosemary leaves
Instructions
- Heat oven to 350 degrees F.
- Grease a 9x5-inch loaf pan.
- In a large bowl, mix together the flour, baking powder and salt.
- Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
- Reserve 1/4 cup shredded cheese for the topping and set aside.
- Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
- Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
- Fill the pan with the batter.
- Bake for 45 minutes
- Mix together the topping ingredients.
- Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
- Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.