Recipe by golddigge
"This is a joy to cook and eat."
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active dry yeast
all-purpose flour, divided
shredded sharp Cheddar cheese
habanero pepper, finely chopped (wear gloves)
finely chopped fresh rosemary
I'm not a fan of spicy, so I changed from habanero to jalapeno, but I'm not sure I put enough in since hubs and I didn't think it was spicy at all. I also used my bread machine for this, which ground up the cheese and peppers, which I knew would happen but I thought it might be okay. This recipe, though, does seem to need the pieces of pepper, rosemary, and cheese in it, so I'll add it at the fruit and nut beep next time or use the KA mixer. I think I'll also double the jalapeno so we can taste it. I baked in the oven, but at 350 for 40 minutes. Since I modified it, not the submitter's fault that it turned out different than intended, and this turned out really well, even with the modifications, so it's a good bread, just maybe needs more modifications to work with what we'd prefer here. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Habanero, Rosemary, and Cheddar Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 25
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