Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 cup whole milk
1/4 cup unsalted butter, melted
2 large eggs
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the cheddar cheese, parsley, thyme, and rosemary until evenly distributed.
In another bowl, whisk together the milk, melted butter, and eggs until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
