Instructions

• Place the 4 tablespoons unsalted butter in a small saucepan over medium-high heat. Stir almost constantly and cook about 3 minutes, until the butter is amber-gold/browned and smells nutty. Remove from heat and set aside to cool slightly while you proceed.
• Preheat the oven to 350°F (175°C).
• Spray a 9- or 10-inch loaf pan with non-stick baking spray. Evenly sprinkle half of the coarsely grated Parmesan (2 ounces) across the bottom of the pan and set the pan aside.
• In a large bowl, combine the 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 tablespoons very finely chopped fresh rosemary, 1/4 teaspoon cayenne pepper, 1/4 teaspoon freshly cracked black pepper, 1 teaspoon salt, and 1 tablespoon light brown sugar. Mix thoroughly to distribute the ingredients.
• Add the 8 ounces cubed mozzarella to the flour mixture. Toss the cubes with your hands (or a spoon) until each cube is coated in the flour mixture—this helps prevent the cheese from sinking while baking.
• Make a well in the center of the flour-and-cheese mixture. Add the 1 cup whole milk, 1/2 cup whole milk ricotta cheese, and 1 large room-temperature egg into the well.
• Use a fork to lightly whisk the milk, ricotta, and egg together in the well, breaking up the ricotta so it is evenly distributed.
• Using a rubber spatula, gently fold the wet ingredients into the dry ingredients. Fold only until most of the dry flour is incorporated—stop when you can still see just a little flour. Do not overmix.
• Pour the cooled browned butter into the batter and gently fold until just combined.
• Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining Parmesan (2 ounces) evenly over the top.
• Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
• Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Invert the loaf onto a plate, then flip it right side up onto a cooling rack. Allow the bread to cool at least 30 minutes before slicing (it will slice more cleanly and taste better as it cools).