Rosemary Bread Recipe

Ingredients :

1 x 1/4 oz package dried fast action yeast

1 1/2 cups whole wheat flour

1 1/2 cups self rising flour

2 tbsp butter, plus more to grease bowl and pan

1/4 cup warm water 110F

1 cup milk, whole or 2% room temperature

1 tbsp sugar

1 tsp salt

1 tbsp sesame seeds

1 tbsp dried chopped onion

1 tbsp fresh rosemary leaves, plus more to decorate

1 cup cubed Cheddar cheese coarse salt, to decorate

1. Mix the fast action yeast with the flours in a large mixing bowl.
2. Melt the butter.
3. Stir in the warm water, milk, sugar, butter, salt, sesame seeds, onion and rosemary.
4. Knead thoroughly until quite smooth.
5. Flatten the dough, then add the cheese cubes.
6. Quickly knead them in until they have been well combined.
7. Place the dough into a clean bowl greased with a little butter, turning it so that it becomes greased on all sides.
8. Cover with a clean, dry cloth.
9. Put the grease3d bowl and dough in a warm place for about 1 1/2 hours, or until the dough has risen and doubled in size.
10. Grease a 9 x 5" loaf pan with the remaining butter.
11. Knock down the dough to remove some of the air, and shape it into a loaf.
12. Put the loaf into the pan, cover with the clean cloth used earlier and leave for about 1 hour until doubled in size once again.
13. Preheat the oven to 375F.
14. Bake for 30 minutes.
15. During the last 5-10 minutes of baking, cover the loaf with foil to prevent it from becoming too dark.
16. Remove from the loaf pan and leave to cool on a wire rack.
17. Decorate with rosemary leaves and coarse salt scattered on top.

Sliced thinly, this herb bread is delicious with cheese or soup for a light meal.

Makes 1 loaf

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