Pain au romarin, à l'ail et au fromage
Ingrédients
- 2 teaspoons Fleischmann’s Quick Rise Instant Yeast
- 2/3 cup whole milk, warm to touch
- 3 c. à soupe de beurre non salé, fondu
- 2 c. à soupe de sucre granulé
- 1 1/2 teaspoons salt
- 1 c. à thé de poudre d’ail
- 2 tasses de farine tout usage
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh rosemary, finely chopped
- 2 cuillères à thé d'ail en poudre
- Salt & pepper, to taste
- 1 cup grated smoked cheddar cheese
For the bread:
For the filling:
PRODUITS
Méthode
- In the bowl of a stand mixer fitted with a dough hook attachment add the yeast & milk. Let stand for 5 minutes to activate.
- Add the butter, sugar, salt, garlic powder & flour. With the mixer on low speed, knead until a smooth & elastic dough comes together. Cover & let rise until doubled in size, about 2 hours.
- Divide dough into 10 equal pieces. Roll each piece into a thin rectangle & coat with a thin layer of the filling. Add a tablespoon of cheese & fold in half to secure the filling.
- Transfer to a greased loaf pan & repeat with remaining pieces. Top with remaining cheese. Bake at 350(f) degrees until golden & cooked throughout, about 40 to 45 minutes.
- Let cool slightly before removing & serving.
- In a small mixing bowl stir together butter, rosemary, garlic powder, salt & pepper until well combined. Set aside until ready to use.
For the bread:
For the butter:
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