Carbs are delicious. Especially when they’re in the form of an imperfectly-formed, warm loaf of bread, inside of a crinkly and obnoxious paper bag fresh from the bakery. When it’s crispy and chewy on the outside, and moist and fluffy on the inside. When the dough has been aged just the right amount, giving it that soft bread-y aroma.
Or, you know, when you roll together some dough in your home kitchen and throw in handfuls of cheese.
Also: rosemary. Because I received a cute little jar of dried organic rosemary from my friend for Christmas, and I like to wave around the fact that I have better friends than you do.
Don’t give me that look.
Easy Rosemary Cheese Bread
If you have a loaf pan (unlike me), I HIGHLY suggest using it! This would be amazing in the form of sliced and toasted sandwich bread, because it is a little confusing when you have cheese balls that aren’t, you know, actual gooey cheese-filled balls of golden goodness.
But while this is probably not going to satisfy your late-night cravings for indulgence, all is not lost! If you’re in the mood for extra cheesy bread, go ahead and just add more cheese to the bread. What, cooking is logical sometimes. Mull that over as I sit here mourning my lack of a loaf pan by eating my emotions (aka these cheese bread balls).
makes 1 loaf or 9″ pan of bread balls
- 1 cup warm water
- 1/3 cup white sugar
- 2-1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 cups flour
- 2 cups cheddar cheese
- dash of rosemary
1. Mix together water and sugar. Sprinkle in yeast and let sit for 10 minutes. Then, stir in the salt, vegetable oil, and flour. Form a nice dough.
2. Let it rise until doubled. Then roll out into a rectangle…
…Sprinkle a generous amount of cheese on it…
…Roll into a log…
If you’re using a loaf pan like you should, give this log a few twists and turns and kneads to incorporate the cheese, shape it into a loaf, and place in loaf pan.
If you’re being a rebel without a loaf pan, cut into little pieces to form into balls…
…And roll the balls in some more cheese, plus some rosemary for that delicious flavor boost. (If you’re using a loaf pan, sprinkle cheese and rosemary on top!)
3. Now let it sit outside for 1-2 hours. Or if you’re making this the night before like I did, just put it in the fridge; in the morning, let it sit in a warm place for about 30 minutes. Either way, it should be nice and puffy.
4. Bake at 375F for 25 minutes.
Can you smell that? Such a delicious blend of cheese and rosemary.
Cheese and rosemary.