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Rosemary Cheddar Bread Recipe

Photo by: Taste of Home

"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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18 Servings
Prep: 10 min. Bake: 3-4 hours

Ingredients

1 cup water (70° to 80°)
3 tablespoons Crisco® Light Olive Oil or Canola 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).

Nutrition 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.

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