Habanero, Rosemary, and Cheddar Bread

Habanero, Rosemary, and Cheddar Bread

1
golddigge 7

"This is a joy to cook and eat."

Ingredients

2 h 50 m {{adjustedServings}} servings 176 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (205 degrees C).
  5. 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.
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I'm not a fan of spicy, so I changed from habanero to jalapeno, but I'm not sure I put enough in since hubs and I didn't think it was spicy at all. I also used my bread machine for this, which ...