Parmesan Rosemary Bread Recipes

ROSEMARY PARMESAN BREAD RECIPE

Steps:

• In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), rosemary, yeast, and salt. After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it's coated with flour. Pour in the warm water and use a spoon to stir the ingredients until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour has been incorporated into the dough. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese. Turn the dough out onto a well-floured surface and knead for 3 to 4 minutes until it smooths out a bit. If any cubes of cheese fall out, simply add them back to the dough as you knead. Place the dough into a large, lightly oiled bowl, and cover the bowl with plastic wrap or a clean towel. Transfer the bowl to a warm, draft-free area and allow the dough to rise until doubled in size (about 30 minutes to an hour). While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450 degrees. After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered on the parchment paper. Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid. Reduce the oven temperature to 400 degrees, and bake for 40 minutes then remove the lid. After 40 minutes, remove the lid, add the additional shredded cheese and rosemary if using, and return the bread to the oven to bake for an additional 15 to 20 minutes. Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.

PARMESAN ROSEMARY BREAD RECIPE

Steps:

• In a large bowl, combine the bread flour, 2 cups of all-purpose flour, rosemary, yeast, and salt. After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it's coated with flour.
• Pour in the warm water and use a spoon to stir the ingredients until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour has been incorporated into the dough. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese.
• Turn the dough out onto a well-floured surface and knead for 3 to 4 minutes until it smooths out a bit. Place the dough into a large, lightly oiled bowl, and cover the bowl with plastic wrap or a clean towel.
• Transfer the bowl to a warm, draft-free area and allow the dough to rise for about 30 minutes to an hour until doubled in size. While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450 degrees F.
• After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered on the parchment paper. Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid.
• Reduce the oven temperature to 400 degrees F, and bake for 40 minutes then remove the lid.
• After 40 minutes, remove the lid, add the additional shredded cheese and rosemary if using, and return the bread to the oven to bake for an additional 15 to 20 minutes. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. Enjoy!

RUSTIC HOMEMADE ROSEMARY PARMESAN BREAD

Steps:

• In the bowl of the mixer, pour the flour, yeast, salt, honey, and at the end pour the milk over them. Mix well the whole composition.
• Pour the oil over the dough and mix until it will incorporate well.
• Cover the dough and let it rise for the first time, about 50-60 minutes.
• Knead the dough and add the rosemary and parmesan.
• Cover the dough with a towel and leave to rise a second time, about 30 minutes.
• Form the bread and let it rise until the oven heats up to 350°F / 180°C.
• Bake the rosemary parmesan bread for about 35 minutes.
• Take out the bread from the oven, and grease it with mix of an beaten egg with water and sprinkle over the parmesan cheese.
• Bake the bread until it is ready, in my case it took about 25 minutes.
• Let the bread to cool and it is ready to be served.

CRISP ROSEMARY-PARMESAN GARLIC BREAD

Steps:

• Blend butter and rosemary in processor.
• Gradually add oil and process until incorporated.
• Mix in Parmesan cheese.
• (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
• Mix in garlic.
• Cut the baguette in half lengthwise, then crosswise (4 pieces total).
• Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
• Prepare barbecue (medium-high heat) or preheat oven to 400°F
• Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil.
• Grill in foil until bread is crusty and golden, about 8 minutes.
• If baking, place bread cut side up on baking sheet.
• Bake until bread is crisp and golden around edges, about 10 minutes.
• Serve bread warm.

ROSEMARY TOMATO PARMESAN BREAD

Steps:

• Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
• Turn on machine (use white bread setting).
• If tomatoes are packed in oil, first blot them dry with a paper towel.
• Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
• If your machine has a fruit& nuts setting, add them when that beeper goes off.

CRISP ROSEMARY-PARMESAN GARLIC BREAD

Steps:

• Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.

ROSEMARY-PARMESAN SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a large cast-iron skillet with parchment paper.
• In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, kosher salt, baking powder, baking soda and red pepper flakes. Working over the bowl, grate the butter on the large holes of a box grater, letting the grated butter fall over the flour mixture. Gently toss the butter into the flour. Using a fork, stir in the buttermilk until a shaggy dough forms.
• Scrape the dough onto a work surface, gather up any crumbs and knead gently until the dough just comes together. Shape the dough into a round loaf and transfer it to the prepared skillet. Slash an X about 1/4 inch deep in the top of the bread. Brush the bread with buttermilk, then sprinkle with Parmesan and pepper.
• Bake the bread until it is golden and it sounds hollow when lightly tapped, 45 to 50 minutes. Transfer the bread to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature with softened butter and flaky sea salt.