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Rosemary Cheddar Bread

Course Side Dish
Keyword Bread, Cheese
Servings 1 loaf

Ingredients

  • 6 oz wheat bread flour
  • 6 oz self-rising flour
  • 2 1/4 teaspoon rapid-rise yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon dried minced garlic
  • 1 tablespoon rosemary chopped, fresh
  • 1 tablespoon butter melted
  • 2 oz water room temperature
  • 8 oz milk room temperature
  • 4 oz cheddar chese quarter inch to half inch cubes

Instructions

  • Using a large mixing bowl, mix the wheat flour with the self-rising flour, yeast, sugar, salt, dried garlic, and rosemary.
  • Mix in the melted butter, water, and milk.
  • Flour your hands, and turn the dough out to a floured surface.  Knead the dough for 6 or 8 minutes, until it is smooth.
  • Flatten the dough and add the cheese cubes.  Knead until the cheese is evenly distributed.
  • Grease a large mixing bowl with a little olive oil or butter.  Then put the dough into the bowl and cover with plastic wrap.  
  • Let the dough rise until it doubles in size, about 90 minutes.
  •  Punch down the dough, turn it onto your work surface and shape it into a loaf.
  • Grease a 9x5 inch loaf pan with olive oil or butter.  Put the loaf into the pan and cover it with plastic wrap. 
  • Let the dough rise until it doubles in size, about 60 to 90 minutes.
  • Preheat your oven to 375 ºF.
  • Bake for 30 minutes.  Check after 20 minutes, if the loaf looks like it is becoming too dark, you can cover the loaf pan with foil.
  • Turn the loaf out onto a wire rack to cool.