Habanero, Rosemary, and Cheddar Bread

Habanero, Rosemary, and Cheddar Bread

1 Review 1 Pic
  • Cook

    35 m
  • Ready In

    2 h 50 m
Recipe by  golddigge

“This is a joy to cook and eat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 loaves



  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.

Share It

Review (1)

Rate This Recipe


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 ground up the cheese and peppers, which I knew would happen but I thought it might be okay. This recipe, though, does seem to need the pieces of pepper, rosemary, and cheese in it, so I'll add it at the fruit and nut beep next time or use the KA mixer. I think I'll also double the jalapeno so we can taste it. I baked in the oven, but at 350 for 40 minutes. Since I modified it, not the submitter's fault that it turned out different than intended, and this turned out really well, even with the modifications, so it's a good bread, just maybe needs more modifications to work with what we'd prefer here. Thanks for the recipe!

More Reviews

Similar Recipes

Delicious Rosemary Bread

Delicious Rosemary Bread

Batter White Bread

Batter White Bread

Super Easy Rosemary Bread Machine Bread

Super Easy Rosemary Bread Machine Bread

Herb Batter Bread

Herb Batter Bread

Bread in a Bag

Bread in a Bag

Simple White Bread

Simple White Bread


Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Delicious Rosemary Bread


next recipe:

Farmer's Bread