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," 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.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 3 cups bread flour
- 3 tablespoons olive oil
- 1 cup water 70 - 80 degrees
- 1/2 cup mashed potato flakes
- 7 1/2 teaspoons sugar
- 3 teaspoons dried rosemary crushed
- 1 1/4 cups cheddar cheese finely shredded
- 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
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. 1 1/2 pound loaf
