Rosemary Cheddar Bread

Name: Rosemary Cheddar Bread
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 1 loaf (about 1-1/2 pounds, 18 slices).
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

TOTAL TIME: Prep: 10 min. Bake: 3-4 hours YIELD: 1 loaf (about 1-1/2 pounds, 18 slices).

"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.

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

1. 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.
2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
3. Just before the final kneading (your machine may audibly signal this), add the cheese.

Nutrition Facts

1 each: 130 calories, 5g fat (2g saturated fat), 8mg cholesterol, 182mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 5g protein.

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