Habanero, Rosemary, And Cheddar Bread Recipe

Name: Habanero, Rosemary, And Cheddar Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1/2 teaspoon finely chopped fresh rosemary

Servings: persons

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)
1/2 teaspoon finely chopped fresh rosemary

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.

672

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon active dry yeast, 1 tablespoon quick-rise yeast, 3 tablespoons water, 5 cups all-purpose flour, divided, and more.

Yes, Habanero, Rosemary, And Cheddar Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Habanero, Rosemary, And Cheddar Bread

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