rosemary cheddar bread
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!
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yield
24 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For rosemary cheddar bread
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5 1/2-6 cunbleached all-purpose flour
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2 pkg(1/4 ounce each) quick-rise yeast
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1 Tbspsugar
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1 tspkosher salt
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1 tspfreshly ground black pepper
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2 tspfinely chopped fresh rosemary
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1 chalf and half
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2/3 cunsalted butter, cut into pieces
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4large eggs
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2 cshredded sharp cheddar cheese
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1 cunseasoned prepared mashed potatoes
- TOPPING
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1 Tbspmelted butter
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1 tsproughly chopped fresh rosemary
How To Make rosemary cheddar bread
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1In 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.
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2In 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.
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3Grease 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.
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4Preheat oven to 375 degrees.
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5Brush each braided loaf with ½ tablespoon melted butter, and sprinkle with ½ teaspoon roughly chopped rosemary.
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6Bake 35-40 minutes, until lightly browned.
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7Serve warm or room temperature.
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8Makes 2 loaves, 24 servings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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