Rosemary Cheddar Bread
Big chunks of cheddar and fresh rosemary make this a great afternoon snack.
Rosemary Cheddar Bread
Servings: 1 loaf
Ingredients
- 6 oz wheat bread flour
- 6 oz self-rising flour
- 2 1/4 teaspoon rapid-rise yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon dried minced garlic
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon butter melted
- 2 oz water room temperature
- 8 oz milk room temperature
- 4 oz cheddar chese quarter inch to half inch cubes
Instructions
- Using a large mixing bowl, mix the wheat flour with the self-rising flour, yeast, sugar, salt, dried garlic, and rosemary.
- Mix in the melted butter, water, and milk.
- Flour your hands, and turn the dough out to a floured surface. Knead the dough for 6 or 8 minutes, until it is smooth.
- Flatten the dough and add the cheese cubes. Knead until the cheese is evenly distributed.
- Grease a large mixing bowl with a little olive oil or butter. Then put the dough into the bowl and cover with plastic wrap.
- Let the dough rise until it doubles in size, about 90 minutes.
- Punch down the dough, turn it onto your work surface and shape it into a loaf.
- Grease a 9×5 inch loaf pan with olive oil or butter. Put the loaf into the pan and cover it with plastic wrap.
- Let the dough rise until it doubles in size, about 60 to 90 minutes.
- Preheat your oven to 375 ºF.
- Bake for 30 minutes. Check after 20 minutes, if the loaf looks like it is becoming too dark, you can cover the loaf pan with foil.
- Turn the loaf out onto a wire rack to cool.