One of our fabulous winter friends from Maine Handicapped Skiing, Judi, shared her recipe for Rosemary Cheddar Bread with me. I tried it recently and it was delicious!
Ingredients:
2 packages of yeast
2/3 cup milk (I used 2%)
2 cups water
1/3 cup of sugar
3 cups shredded cheddar cheese
approximately 7 cups flour
1 tablespoon salt
1 tablespoon rosemary
Preparation:
1. Heat water and milk over very low heat. When temperature reaches 120-130F add the yeast.
2. In mixer bowl, combine yeast, 2 1/2 cups flour, sugar, salt, and rosemary. With the mixer (dough hook) on low, slowly add water/milk mixture to the dry ingredients.
3. Next add the cheddar cheese and mix well. Keep adding the rest of the flour until you get a workable dough. Leave the dough to knead on a low speed for 15-20 minutes.
4. Grease the sides of the bowl and cover dough with plastic wrap for 1 hour or until it doubles in size.
5. Punch down the down and let it rest for an additional 15 minutes.
6. Now split the dough in half and form two loaves. Cover with plastic wrap and let the dough rise again for 1 hour or until it doubles in size.
7. Place loaves on baking sheet and bake in preheated oven at 375F for 40 minutes on the bottom rack. If the bread is getting too brown, cover with aluminum foil to keep it from getting too dark.
8. Remove from oven onto a cooking rack. Rub the tops with butter.
9. Allow to cool and enjoy! Our guests ate this so fast I didn’t get a chance to take a picture of the sliced bread!
