Rosemary Parmesan Bread

Bread

4 10

Servings: slices

This delicious and flavorful artisan rosemary parmesan recipe is easy to make at home. It combines fresh herbs and cheese for irresistible flavor. Check out the recipe.

Equipment

Bread Machine (or Stand Mixer)
Convection Oven
Dutch Oven (4 qt. or larger)

Ingredients

Wet ingredients

▢ 1 cup + 2 tbsp Water (warm, microwave 20 seconds)

Dry ingredients

▢ 1 teaspoon Salt
▢ 3 ½ cup Bread flour (420 grams or all-purpose flour)
▢ 2 tablespoon Rosemary (fresh, chopped)
▢ 1.5 oz Parmesan (½ cup, grated)
▢ 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)

Instructions

Option 1: Make dough in bread machine

Place the wet and dry ingredients in the order required by your bread machine.
Close the lid and select the "dough" cycle.
Once the cycle completes, remove the dough from the pan on a lightly floured surface.

Option 2: Make dough in stand mixer

Place the wet and dry ingredients into the stand mixer bowl.
Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
Remove the dough from the bowl on a lightly floured surface.

Shape dough

Shape the dough into a ball and tuck all the edges to the bottom side to make it smooth from the top.
Place the dough ball in a Dutch oven lined with parchment paper.
Cover it with the lid.
Allow it to rise for about 45-60 minutes until it has doubled in volume.

Bake in the oven

Preheat the oven to 450°F with the rack at middle level.
Make a few slashes on the top of the bread with a scoring tool or a serrated knife, to allow even baking and cover it again with the lid.
Place the Dutch oven, covered with the lid, inside the oven and change the temperature to 400°F.
Bake for about 25 minutes on 400°F.
Remove the lid and bake for another 20 minutes at 400°F.
Take the Dutch out of the oven and place the bread on a cooling rack.
Once it cools down completely, slice the bread with a serrated knife or an electric knife.

Notes

Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
I have used vegetarian parmesan - Sarvecchio Parmesan, which does not use animal rennet in making.

Nutrition