Rosemary Cheddar Bread Food

ROSEMARY AND CHEDDAR SODA BREADS

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
• Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
• Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.

ROSEMARY CHEDDAR IRISH SODA BREAD

Steps:

• Heat the oven to 425 degrees F. Liine a baking pan with parchment paper.
• In a large bowl or stand mixer, mix together the flour, baking soda, cream of tartar, salt, pepper, rosemary, cheese and butter.
• Add the egg to the buttermilk and beat until mixed.
• Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
• Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
• Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut a small X on top of the soda bread.
• Season the top with some more salt and pepper and bake in the oven for 45-50 minutes and the top is golden brown.
• Let cool for 20 minutes before slicing and serving with butter.

ROSEMARY CHEDDAR IRISH SODA BREAD

Steps:

• Preheat the oven to 400 degrees F (200 C). Lightly coat a 10-inch cast iron skillet or rimmed baking sheet with oil; set aside. (If using a baking stone, line with parchment paper.)
• Cut the butter into small cubes, place on a plate, and keep in the fridge until ready to use.
• In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and pepper. Add the rosemary and cheddar, and stir to combine.
• Add the chilled butter and, using your fingers, work the cubes into the flour by quickly pinching and rubbing the butter and flour together. The butter should be fully worked in, without leaving large chunks.
• Add 2 cups buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough, craggy ball. Shape the ball until slightly flattened and about 7 or 8 inches in diameter.
• Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1/2-inch deep all the way from end to end (see photo in post). Brush the top with a bit more buttermilk.
• Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a cake tester or skewer - it should come out clean.
• Transfer to a wire rack and let bread cool 10 minutes before serving. Cut thick slices, slather richly with butter, and sprinkle a bit of extra sea salt on top for the full experience!

ROSEMARY CHEDDAR DUTCH OVEN BREAD

Steps:

• In bowl of stand mixer add your water, yeast and sugar and stir around until dissolved. Let sit for about 10 minutes to proof.
• Once proofed fit your stand mixer with the dough hook and on medium speed and add in your salt then about 3 cups of four.
• Add in your rosemary, cheddar and remainder of flour and let hook work dough until it starts to pull away from sides.
• Turn dough out into lightly floured surface and knead for a few minutes and form into a ball.
• Place into a large bowl sprayed with non stick cooking spray. Cover and let rise in warm place for about 1 hour or until doubled in size.
• Meanwhile preheat oven at 400 placing your Dutch oven inside to heat with it.
• Once dough has risen flour a piece of parchment paper and turn dough out onto it making sure not to punch dough down.
• Flour the top and sides of dough and gently work into a ball.
• Remove dutch oven from oven and place parchment paper into the base of dutch oven and cut 3 slits into the top of dough if desired and bake covered for 30 minutes.
• After 30 minute remove cover and sprinkle with remaining cheese, rosemary and salt and bake for another 10-15 minutes.
• Remove from oven and enjoy!

EASY CHEESY OR FOCACCIA BREAD

Steps:

• Lightly grease a pizza pan or large baking sheet.
• Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
• Spread oil over top of dough.
• Evenly sprinkle with cheese, hot red pepper flakes and salt.
• Let rise, uncovered, until doubled, from 15 to 30 minutes.
• Preheat oven to 400F (200C).
• Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
• Bake in centre of preheated oven until golden, about 25 minutes.
• Slide bread off pan and onto a cooling rack.
• FOR FOCACCIA:.
• Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
• Omit hot red pepper flakes.
• Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.

CHEDDAR-HERB BREAD

Steps:

• Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.
• Stir in cheese, green onions, parsley, dill, thyme, and rosemary.
• In another bowl, combine eggs, buttermilk, and butter and blend well.
• Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.
• Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.
• Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.
• Refrigerate leftovers.

NO-KNEAD CHEDDAR BREAD

Steps:

• In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
• Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
• Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
• Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
• Remove the bread from the Dutch oven and allow to cool completely before slicing.

ROSEMARY CHEDDAR BREAD

Steps:

• 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.