Thursday, April 24, 2014

Habanero, Rosemary, and Cheddar Bread

A savory bread flavored with fruity, hot habanero pepper, rosemary, and cheddar cheese. Delicious served with butter. Makes a great accompaniment to a Mexican soup or chili.

This Habanero, Rosemary, and Cheddar Bread was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Habanero, Rosemary, and Cheddar Bread


  • 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
  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.
 Habanero, Rosemary, and Cheddar Bread

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