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Rosemary Cheddar Cheese Bread Recipe
Rosemary Cheddar Cheese Bread Recipe
Delicious Rosemary Cheddar Cheese Bread Recipe from H&P Artistry
One of my favorite things to make is bread. I know “Carbs Bad” – said in my best Frankenstein’s Monster voice, but there is something soothing about bread making. The time you put in is a meditative process, work out, and sensory experience all at the same time. The result of deliciously aromatic and tasty bread is pay off on its own, especially when your family/friends asks in awe if you made it.
1packetYeast (quick or rapid rise will work))2 tbsp if you do not have packets
2tbspBrown Sugarsubstitute granulate sugar
5cupsFlourstart with 4 and add more flour as needed
1.5cupscheddar cheesegrated 1 cup for bread mix and 1/2 cup for top
2tspcorn mealnot necessary but a nice touch
Garlic butter glaze
1-2clovesgarliccrushed and minced (I used a small grater)
Mix water, sugar and yeast and set aside to form a foam 5-15 minutes
Sift flour salt and mix ingredients by hand or in stand mixer until the dough pulls away from the sides. Star with 4 cups of flour and add more as needed.
Flour your kneading surface and knead the bread for 5 minutes until smooth.
Place rounded dough into a greased bowl and cover to rise for 20 minutes
Once the first rise in done cut the dough in half and punch down. Form into two balls and place in baking dishes. Add corn meal to the bottom of the dishes prior to forming the balls to add a rustic feel to the bread.
Cut slashes into the top of the bread and cover to rise for 30 to 50 minutes.
Preheat oven to 450*
Mix egg and water to make a wash and brush or spread over the risen dough.
Bake for 10-15 minutes until golden brown. Add an oven safe container with a few pieces of ice below the bread. The steam makes a fantastic crust.
Melt butter and mix in minced garlic spread on the bread and add the remaining 1/2 cup of cheese to the tops of the Bread loafs.
Bake for 5 minutes.
Remove from oven and cool on wire racks.
Once cooled a little cut and serve. Store in a freezer bag or air tight container for a week. From experience the bread is usually completely eaten in 2 days. This Bread makes a great pot luck addition.
Don’t forget to print out the recipe card for later.
Mix warm water, yeast, and brown sugar in a measuring cup or bowl and let sit for 5 to 15 minutes. Until the mixture has a froth on top.
Sift the flour into a large bowl. (Sifting makes a more dense bread) Using a spoon or stand mixer mix together 4 cups of flour salt, rosemary, 1 cup cheddar cheese, and the melted butter. Mix until the dough no longer sticks to the sides of the bowl.
You may need to add the remaining flour to get the dough to pull away from the sides of the bowl. Ad a few table spoons at a time until the dough no longer sticks. I used 1 additional cup of flour to equal 5 cups, you may need more or less depending on temperature and altitude.
Flour you kneading surface and turn the dough out of the bowl. Knead the dough (adding flour as needed) for 5 minutes until it is smooth and you can form it into a round.
Grease a bowl with cooking spray or olive oil and put your dough into the bowl. Cove it with a towel and let rise for 20 minutes.
Once the first round is complete grease 2 casserole or baking dishes and sprinkle the bottoms with the corn meal. Cut the dough in half and punch down. Form two rounds and place them into to dishes. Cut the tops in a slice or tic-tac-toe pattern and cover to let rise for 30 to 50 minutes depending on the temp of you kitchen. they will double in size.
Pre-Heat oven to 450*
Mix egg white and water and wash over the top and sides of the bread.
Bake for 10-15 minutes until the crust turns golden.
While the bread is baking melt the 2 tbsp of butter and mix with the minced garlic
Once the bread begins to turn golden wash the garlic butter mixture over the crust and sprinkle the remaining cheese over the bread.
Cook for 5 more minutes.
1. Add a small oven safe bowl with a few (4 or 5) ice cubes below the bread while baking. The steam makes the crust perfect.
2. Carefully remove the bread from the baking sheet or casserole dishes and cool on a cooling rack. Do not leave the bread on the hot pan because it will continue to cook.
3. wait to cut into the bread until it is slightly cool.