Habanero, Rosemary, and Cheddar Bread recipe
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Ingredients
- 1 tablespoon active dry yeast 1 tablespoon quick-rise yeast 3 tablespoons water 5 cups all-purpose flour, divided 2 cups water, divided 1 tablespoon baking powder 1 tablespoon salt 1 cup shredded sharp Cheddar cheese 1 habanero pepper, finely chopped (wear gloves) ½ teaspoon finely chopped fresh rosemary
Nutrition Info
- 175.7 caloriescarbohydrate: 30.7 gcholesterol: 7.4 mgfat: 2.8 gfiber: 1.4 gprotein: 6.4 gsaturatedFat: 1.6 gservingSize: -sodium: 573.9 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Habanero, Rosemary, and Cheddar Bread
Directions
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Mix active and quick-rise yeast with 3 tablespoons water in a bowl to make a paste. Mix 4 cups of flour with 1 cup water in a large bowl until thoroughly combined, stir yeast mixture into flour mixture.
Beat remaining 1 cup water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary into dough, beat remaining 1 cup flour into dough. Turn out onto a floured work surface and knead until dough is soft and elastic, at least 6 minutes. Form dough into a ball, place into an oiled bowl, and turn the dough around in the bowl to pick up a thin coating of oil. Cover bowl and let rise for 2 hours.
Punch the dough down, turn out onto a floured work surface, and knead for 6 more minutes. Divide dough in half and form each half into a loaf, place loaves on a baking sheet. Cover loaves and let rise until doubled, 15 to 20 minutes.
Preheat oven to 400 degrees F (205 degrees C).
Bake loaves in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake until golden brown, 20 to 25 minutes.