Rosemary Cheddar Bread Recipes

ROSEMARY CHEDDAR DUTCH OVEN BREAD

Steps:

• In bowl of stand mixer add your water, yeast and sugar and stir around until dissolved. Let sit for about 10 minutes to proof.
• Once proofed fit your stand mixer with the dough hook and on medium speed and add in your salt then about 3 cups of four.
• Add in your rosemary, cheddar and remainder of flour and let hook work dough until it starts to pull away from sides.
• Turn dough out into lightly floured surface and knead for a few minutes and form into a ball.
• Place into a large bowl sprayed with non stick cooking spray. Cover and let rise in warm place for about 1 hour or until doubled in size.
• Meanwhile preheat oven at 400 placing your Dutch oven inside to heat with it.
• Once dough has risen flour a piece of parchment paper and turn dough out onto it making sure not to punch dough down.
• Flour the top and sides of dough and gently work into a ball.
• Remove dutch oven from oven and place parchment paper into the base of dutch oven and cut 3 slits into the top of dough if desired and bake covered for 30 minutes.
• After 30 minute remove cover and sprinkle with remaining cheese, rosemary and salt and bake for another 10-15 minutes.
• Remove from oven and enjoy!

ROSEMARY CHEDDAR BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.

ROSEMARY AND CHEDDAR SODA BREADS

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.