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  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.

  2. To make the rosemary batter: Whisk together the flour, baking powder, rosemary, sage, and salt; set aside.

  3. Beat the egg, then add the milk and melted butter. Gradually add the wet mixture to the dry and mix until just combined; the batter will be stiff.

  4. To make the cheese batter: Whisk together the flour, cheese powder, baking powder, salt, cayenne, and black pepper; set aside.

  5. Beat the egg, and add the milk and the butter. Gradually add the dry mixture and the shredded cheese, stirring to combine.

  6. To assemble the loaf: Scoop ping pong-ball sized dollops of the cheese batter into the bottom of the prepared pan, leaving space between in a checkerboard pattern. Scoop the rosemary batter into the bottom of the pan, filling in the bare spaces. Repeat, layering the batter in the pan until it's used up.

  7. Bake the bread for 45 to 50 minutes, until it's nicely browned and a cake tester or toothpick inserted into the center comes out clean.

  8. Remove the loaf from the oven, and cool it in the pan for 30 minutes before carefully turning it out onto a rack.

  9. Store well-wrapped for several days at room temperature; freeze for longer storage.