Real Recipes From Real Home Cooks ®

rosemary cheddar bread

Recipe by
Nancy A.
Wyckoff, NJ

With the Holiday's coming, I always like to serve a warm homemade loaf of bread with our meal, and each year I try to create something new and different. We happen to be all cheese lovers in my family, and I also always have an abundance of fresh rosemary growing in my garden, which happens to be one of my favorite herbs. Combining the rosemary with the cheese really goes very well together, and this bread was certainly a hit at our Holiday table last year, and I'm sure will definitely be making an appearance at this year's table also!

yield 24 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For rosemary cheddar bread

  • 5 1/2-6 c
    unbleached all-purpose flour
  • 2 pkg
    (1/4 ounce each) quick-rise yeast
  • 1 Tbsp
  • 1 tsp
    kosher salt
  • 1 tsp
    freshly ground black pepper
  • 2 tsp
    finely chopped fresh rosemary
  • 1 c
    half and half
  • 2/3 c
    unsalted butter, cut into pieces
  • 4
    large eggs
  • 2 c
    shredded sharp cheddar cheese
  • 1 c
    unseasoned prepared mashed potatoes
  • 1 Tbsp
    melted butter
  • 1 tsp
    roughly chopped fresh rosemary

How To Make rosemary cheddar bread

  • 1
    In large bowl of stand mixer with paddle attachment, combine 2 cups flour, yeast, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons finely chopped rosemary; mix well to combine.
  • 2
    In small sauce pan over low heat, combine 1 cup half and half and 2/3 cup butter, heat until approximately 120 degrees. Add to flour mixture and mix on low speed; beat in eggs, scraping sides of bowl with spatula. Turn mixer on high and beat 3 minutes. With wooden spoon, stir in 2 cups cheese, 1 cup mashed potatoes, and 1 ½ cups flour. Replace paddle attachment with dough hook and add additional 2 cups flour; (if dough is too sticky, add in remaining ½ cup flour) kneading dough on high, 6-8 minutes, until smooth and elastic. Form dough into ball and cut into six equal pieces. Place dough pieces onto a parchment lined baking sheet; cover with plastic wrap and let stand 15 minutes.
  • 3
    Grease 2 large (approximately 18x13 baking sheets. Roll each piece of dough into a 16-inch rope. On each prepared baking sheet, braid 3 ropes together and pinch ends to seal. Cover with plastic wrap and clean kitchen towel and let rise 1 hour; until doubled.
  • 4
    Preheat oven to 375 degrees.
  • 5
    Brush each braided loaf with ½ tablespoon melted butter, and sprinkle with ½ teaspoon roughly chopped rosemary.
  • 6
    Bake 35-40 minutes, until lightly browned.
  • 7
    Serve warm or room temperature.
  • 8
    Makes 2 loaves, 24 servings.

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