Habanero, Rosemary, And Cheddar Bread
Rosemary's nyc is a small fine dining italian restaurant in the heart of greenwich village.
Recipe Summary Habanero, Rosemary, And Cheddar Bread
This is a joy to cook and eat.Ingredients | Rosemary's Nyc Yelp1 tablespoon active dry yeast1 tablespoon quick-rise yeast3 tablespoons water5 cups all-purpose flour, divided2 cups water, divided1 tablespoon baking powder1 tablespoon salt1 cup shredded sharp Cheddar cheese1 habanero pepper, finely chopped (wear gloves)½ teaspoon finely chopped fresh rosemaryDirectionsMix 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.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.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.Preheat oven to 400 degrees F (205 degrees C).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.Info | Rosemary's Nyc Yelpcook: 35 mins additional: 2 hrs 15 mins total: 2 hrs 50 mins Servings: 16 Yield: 2 loaves
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