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Pain au romarin, à l'ail et au fromage

Pain au romarin, à l'ail et au fromage




Donne 1 Pain


3 Heures 5 Minutes

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    For the bread:

  • 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
  • For the filling:

  • 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:

  1. In the bowl of a stand mixer fitted with a dough hook attachment add the yeast & milk. Let stand for 5 minutes to activate.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool slightly before removing & serving.
  6. For the butter:

  7. In a small mixing bowl stir together butter, rosemary, garlic powder, salt & pepper until well combined. Set aside until ready to use.


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