Habanero, Rosemary, and Cheddar Bread Recipe - Allrecipes.com
Habanero, Rosemary, and Cheddar Bread Recipe
  • READY IN ABOUT 3 hrs

Habanero, Rosemary, and Cheddar Bread

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • COOK

    35 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (205 degrees C).
  5. 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.
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Reviews More Reviews

Jan 05, 2014

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!

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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