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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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mix 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.