Bake & Share Breads

ROSEMARY AND PEPPER JELLY QUICK BREAD

Makes 1 (8x4-inch) loaf

¾ cup unsalted butter, softened
1 cup grated fresh Parmesan cheese
3 large eggs
2 cups all-purpose flour
¼ cup finely ground cornmeal
2 tablespoons sugar
1 tablespoon minced fresh rosemary
1¾ teaspoons kosher salt
1¼ teaspoons baking powder
½ teaspoon ground black pepper
¾ cup whole milk
½ cup red pepper jelly

1. Preheat oven to 325°. Spray an 8x4-inch loaf pan with baking spray with flour.

2. In a large bowl, beat butter and Parmesan with a mixer at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, cornmeal, sugar, rosemary, salt, baking powder, and pepper. With mixer on low