Asiago, Apple and Rosemary Bread

For this savory loaf tart apples, like Gravenstein, work well but use what you have and like. Using your food processor to shred the cold butter, Asiago cheese, and apples, in that order will speed things along. It's not necessary to peel the apples unless you just want to.

• Ready In: 1 hr 25 mins
• Yields: 1 loaf

Ingredients

• 3 1⁄2 cups unbleached all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 4  tablespoons  cold hard butter (1/2 stick)
• 4  ounces  shredded asiago cheese, divided (or cheddar)
• 1  lb apple, cored and shredded (about 4 or 5)
• 2  teaspoons  finely chopped fresh rosemary leaves
• 2  large eggs, beaten

• Topping (optional)

• 1  tablespoon olive oil
• 1  teaspoon fresh rosemary leaf (not chopped)
• 1⁄4 cup  shredded asiago cheese (reserved from ingredients above)

Directions

1. Heat oven to 350 degrees F.
2. Grease a 9x5-inch loaf pan.
3. In a large bowl, mix together the flour, baking powder and salt.
4. Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
5. Reserve 1/4 cup shredded cheese for the topping and set aside.
6. Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
7. Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
8. Fill the pan with the batter.
9. Bake for 45 minutes
10. Mix together the topping ingredients.
11. Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
12. Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.