Habanero Rosemary And Cheddar Bread Recipes

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.

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 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.

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.