Rosemary Cheddar Bread Recipe

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"My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors," writes Tammy Perrault of Lancaster, Ohio. The bread machine makes this herbed loaf a snap to prepare. "Everyone who has tasted it asks for the recipe," Tammy says.

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Rosemary Cheddar Bread Recipe

Prep: 10 min. Bake: 3-4 hours

Yield: 18 Servings

10 180 190

Ingredients

1 cup water (70° to 80°)
3 tablespoons olive oil
1/2 cup mashed potato flakes
7-1/2 teaspoons sugar
3 teaspoons dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
1-1/4 cups finely shredded cheddar cheese

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the cheese. Yield: 1 loaf (about 1-1/2 pounds, 18 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 each) equals 130 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 182 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rosemary Cheddar Bread in Quick Cooking May/June 2005, p20

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Rosemary Cheddar Bread

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(1-1) of 1 reviews

Reviewed on Feb. 09, 2011 by mommafrenchfry@yahoo.com

This bread is excellent. Started it in the bread machine and finished in the oven. My 8 yr old son couldn't get enough of it. Thanks for the recipe!!!