Habanero, Rosemary, and Cheddar Bread |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a joy to cook and eat. Ingredients:
1 tablespoon active dry yeast |
1 tablespoon quick-rise yeast |
3 tablespoons water |
5 cups all-purpose flour, divided |
2 cups water, divided |
1 tablespoon baking powder |
1 tablespoon salt |
1 cup shredded sharp cheddar cheese |
1 habanero pepper, finely chopped (wear gloves) |
1/2 teaspoon finely chopped fresh rosemary |
Directions:
1. Mix active and quick-rise yeast with 3 tablespoons water in a bowl to make a paste. Mix 4 cups of flour with 1 cup water in a large bowl until thoroughly combined; stir yeast mixture into flour mixture.
2. Beat remaining 1 cup water, baking powder, salt, sharp Cheddar cheese, habanero pepper, and rosemary into dough; beat remaining 1 cup flour into dough. Turn out onto a floured work surface and knead until dough is soft and elastic, at least 6 minutes. Form dough into a ball, place into an oiled bowl, and turn the dough around in the bowl to pick up a thin coating of oil. Cover bowl and let rise for 2 hours.
3. Punch the dough down, turn out onto a floured work surface, and knead for 6 more minutes. Divide dough in half and form each half into a loaf; place loaves on a baking sheet. Cover loaves and let rise until doubled, 15 to 20 minutes.
4. Preheat oven to 400 degrees F (205 degrees C).
5. Bake loaves in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake until golden brown, 20 to 25 minutes.
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