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. The bread machine makes this herbed loaf a snap to prepare.
My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors. The bread machine makes this herbed loaf a snap to prepare.
- Carbohydrate 28.9112397991014 g
- Cholesterol 8.23958333333333 mg
- Fat 3.80449308088 g
- Fiber 1.1412242506354 g
- Protein 6.48783723479293 g
- Saturated Fat 1.83878041938289 g
- Serving Size 1 1 (61g)
- Sodium 52.054165247092 mg
- Sugar 27.770015548466 g
- Trans Fat 0.355617656506055 g
- Calories 178 calories
Step-by-step
- 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.
Hydration is the single most delicate variable when combining potato flakes, high-protein bread flour, and dairy fats in an automated loaf. Water measuring between 70 and 80 degrees Fahrenheit ensures the active dry yeast rehydrates without thermal shock, which kills the culture before the initial knead begins. Bread flour provides the necessary gluten structure to support heavy mix-ins, whereas all-purpose flour yields a crumb that collapses under dense cheddar pockets. Crushing dried rosemary between your fingers before adding it to the pan releases trapped essential oils, distributing the aromatic compounds evenly throughout the flour bed rather than leaving isolated bitter flakes.
Preventing Common Machine Failures
Operators frequently err by introducing cheese too early in the cycle, which abrades the gluten strands and coats the machine paddle in melted fat. Add the finely shredded cheddar precisely at the final kneading signal, typically indicated by an audible beep near the end of the second rise phase. Finely shredded cheese disperses uniformly without creating heavy pockets that trap moisture and cause the center of the loaf to remain gummy. Inspect the dough ball exactly five minutes into the initial mixing cycle; consistency should resemble a smooth, tacky sphere that clears the sides of the pan. Adjust by sprinkling one tablespoon of flour or water at a time if the dough clings excessively or forms a rigid mass.
- Substitute a neutral plant-based oil for olive oil if a milder background flavor is preferred.
- Swap dairy cheddar for a firm, low-moisture vegan cheese alternative maintaining the exact volume measurement.
- Store completely cooled slices in an airtight paper-lined container at room temperature for up to three days.
