Rosemary Parmesan Bread
This fragrant loaf is baked in a Dutch oven for a crisp exterior and soft interior.
Servings: 16
Ingredients
- 1 1/2 cups water warmed to about 100°F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups bread flour divided use
- 3/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons fine sea salt
Instructions
- Whisk together warm water, sugar, and yeast. Let sit for 5-10 minutes, until foamy.
- In a large bowl, stir together 2 cups flour, parmesan, rosemary, and salt. Pour in the yeast mixture and stir until flour is evenly moistened.
- Gradually mix in more flour until you have a cohesive, shaggy dough. Turn out onto a lightly floured surface. Knead for 6-8 minutes, adding just enough flour to prevent sticking.
- Once you have a smooth and elastic dough, shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
- Gently deflate dough and shape into a tight ball. Place on a parchment lined baking sheet, cover, and let rise again for 30-45 minutes, until puffy and nearly doubled.
- Halfway through rising time, heat oven to 450°F. Place rack so there is enough room for a Dutch oven with lid.
- Once the dough has proofed, carefully transfer the dough on the parchment to the Dutch oven. (It's OK if some parchment hangs over the edge.)
- Bake with lid on for 30 minutes, then remove the lid and continue baking another 10-15 minutes, until nicely browned.
- Carefully transfer the bread to a rack to cool completely before slicing.
Notes
- If using instant yeast, skip the first step and add the yeast and sugar directly to the dry ingredients.
- Add flour slowly, you might not use the full 4 cups.
