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Rosemary Cheddar Bread Recipe

Rosemary Cheddar Bread Recipe

"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.
TOTAL TIME: Prep: 10 min. Bake: 3-4 hours YIELD:18 servings


  • 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


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

Reviews for Rosemary Cheddar Bread

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MY REVIEW User ID: 2009333 87644
Reviewed Feb. 9, 2011

"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!!!"

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