Baking recipe · from the recipe book

Roasted Garlic, Cheddar and Rosemary Loaf

Name: Roasted Garlic, Cheddar and Rosemary Loaf
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 12 slices
Ingredients: 10 cloves (30 g) Garlic, cloves left whole; ¼ cup (50 g) Olive oil; 2⅓ cups (300 g) All-purpose flour; 2½ tsp (12 g) Baking powder; ½ tsp (2 g) Baking soda; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2½ tsp (3 g) Dried rosemary, crumbled; 1⅓ cups shredded (160 g) Cheddar cheese, sharp, cut into small cubes and some shredded; ½ cup chopped (25 g) Fresh parsley, finely chopped; 2 large (100 g) Eggs, at room temperature; ¾ cup (200 g) Plain yogurt, low-fat; ½ cup (120 ml, 120 g) Milk, 2%

A tender, golden savory loaf with a crackly cheddar crust, pockets of mellow roasted garlic and a woodsy rosemary-parsley perfume.

Oven
2 hr 40 min · 30 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

Up to 30 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

10 cloves30 gGarliccloves left whole
¼ cup50 gOlive oil
2⅓ cups300 gAll-purpose flour
2½ tsp12 gBaking powder
½ tsp2 gBaking soda
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2½ tsp3 gDried rosemarycrumbled
1⅓ cups shredded160 gCheddar cheesesharp, cut into small cubes and some shredded
½ cup chopped25 gFresh parsleyfinely chopped
2 large100 gEggsat room temperature
¾ cup200 gPlain yogurt, low-fat
½ cup (120 ml)120 gMilk, 2%

Steps

Heat the oven to 375°F (190°C). Put the garlic cloves in a small ovenproof dish, pour over 10 g of the olive oil (one fifth), cover with foil and roast 25 minutes until soft and golden. Cool, then mash the garlic with its oil.
Lower the oven to 350°F (175°C). Oil and line a 9x5-inch loaf pan.
In a large bowl whisk the flour, baking powder, baking soda, salt, black pepper and crumbled rosemary.
Set aside 40 g of the cheddar (one quarter, the shredded part) for the top. Toss the remaining three quarters of the cheddar and the parsley into the flour mixture to coat.
In another bowl whisk the egg, yogurt, milk, the mashed roasted garlic and the remaining 40 g of olive oil (four fifths) until smooth.
Pour the wet mixture into the dry and fold just until no dry flour shows; the batter will be thick.
Scrape into the pan, smooth the top and scatter over the reserved cheddar.
Bake 50 to 55 minutes, until deep golden and a toothpick in the center comes out clean.
Cool in the pan 10 minutes, then turn out and cool on a rack at least 45 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Roasted Garlic, Cheddar and Rosemary Loaf

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