Rosemary Cheddar Bread Recipes

APPLE, CHEDDAR, AND ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Sift flour, sugar, and rosemary together into a large mixing bowl. Pour in beer; stir to combine. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven and pour melted butter on top. Return to oven and bake for another 3 to 5 minutes more.

HABANERO, ROSEMARY, AND CHEDDAR BREAD

Steps:

• 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.
• 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.
• 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.
• Preheat oven to 400 degrees F (205 degrees C).
• 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.

ROSEMARY AND CHEDDAR SODA BREADS

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

ROSEMARY CHEDDAR DUTCH OVEN BREAD

Steps:

• In bowl of stand mixer add your water, yeast and sugar and stir around until dissolved. Let sit for about 10 minutes to proof.
• Once proofed fit your stand mixer with the dough hook and on medium speed and add in your salt then about 3 cups of four.
• Add in your rosemary, cheddar and remainder of flour and let hook work dough until it starts to pull away from sides.
• Turn dough out into lightly floured surface and knead for a few minutes and form into a ball.
• Place into a large bowl sprayed with non stick cooking spray. Cover and let rise in warm place for about 1 hour or until doubled in size.
• Meanwhile preheat oven at 400 placing your Dutch oven inside to heat with it.
• Once dough has risen flour a piece of parchment paper and turn dough out onto it making sure not to punch dough down.
• Flour the top and sides of dough and gently work into a ball.
• Remove dutch oven from oven and place parchment paper into the base of dutch oven and cut 3 slits into the top of dough if desired and bake covered for 30 minutes.
• After 30 minute remove cover and sprinkle with remaining cheese, rosemary and salt and bake for another 10-15 minutes.
• Remove from oven and enjoy!

CHEDDAR AND ROSEMARY IRISH SODA BREAD

Steps:

• Mix everything, form the dough into the desired shape, place on a baking pan and bake in a preheated 425F/220C oven until lightly golden brown, about 20-30 minutes.

ROSEMARY CHEDDAR BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.

ROSEMARY CHEDDAR IRISH SODA BREAD

Steps:

• Heat the oven to 425 degrees F. Liine a baking pan with parchment paper.
• In a large bowl or stand mixer, mix together the flour, baking soda, cream of tartar, salt, pepper, rosemary, cheese and butter.
• Add the egg to the buttermilk and beat until mixed.
• Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
• Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
• Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut a small X on top of the soda bread.
• Season the top with some more salt and pepper and bake in the oven for 45-50 minutes and the top is golden brown.
• Let cool for 20 minutes before slicing and serving with butter.

ROSEMARY CHEDDAR IRISH SODA BREAD

Steps:

• Preheat the oven to 400 degrees F (200 C). Lightly coat a 10-inch cast iron skillet or rimmed baking sheet with oil; set aside. (If using a baking stone, line with parchment paper.)
• Cut the butter into small cubes, place on a plate, and keep in the fridge until ready to use.
• In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and pepper. Add the rosemary and cheddar, and stir to combine.
• Add the chilled butter and, using your fingers, work the cubes into the flour by quickly pinching and rubbing the butter and flour together. The butter should be fully worked in, without leaving large chunks.
• Add 2 cups buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough, craggy ball. Shape the ball until slightly flattened and about 7 or 8 inches in diameter.
• Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1/2-inch deep all the way from end to end (see photo in post). Brush the top with a bit more buttermilk.
• Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a cake tester or skewer - it should come out clean.
• Transfer to a wire rack and let bread cool 10 minutes before serving. Cut thick slices, slather richly with butter, and sprinkle a bit of extra sea salt on top for the full experience!