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Rosemary Cheddar Bread

 Rosemary Cheddar Bread
"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.
18 ServingsPrep: 10 min. Bake: 3-4 hours

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 King Arthur Unbleached 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).
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.