Rosemary Parmesan Bread Recipe
Servings: 16 Servings
Ingredients
- 1 ½ cups water warmed to 110 to 115°F
- 1 tablespoon instant yeast
- 2 cups bread flour
- 2 to 3 cups all-purpose flour
- 1 ½ tablespoons dried rosemary
- 1 teaspoon salt
- 1 cup parmesan cheese finely cubed
Instructions
Mix the Dough:
- In a large mixing bowl, combine warm water and yeast. Let sit until foamy.1 tablespoon instant yeast, 1 ½ cups water
- Add bread flour, 2 cups all-purpose flour, rosemary, salt, and parmesan.2 cups bread flour, 2 to 3 cups all-purpose flour, 1 ½ tablespoons dried rosemary, 1 teaspoon salt, 1 cup parmesan cheese
- Stir with a sturdy spoon until a shaggy dough forms.
- If the dough is too sticky, add additional all-purpose flour, 1 tablespoon at a time, until slightly tacky but manageable.
Knead and Proof:
- Turn the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until smooth and elastic.
- If the dough remains overly sticky, continue adding small amounts of flour until tacky.
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover and let rise in a warm, draft-free area until doubled in size, about 30 minutes to 2 hours.
Shape and Second Rise:
- Transfer the risen dough to a lightly floured surface.
- Shape it into a tight ball, tucking in any loose parmesan cubes.
- Place it on a large piece of parchment paper and let it rest while preheating the Dutch oven.
Preheat the Dutch Oven:
- Place a Dutch oven with its lid inside the oven.
- Preheat to 450°F while the dough rests.
Bake in a Dutch Oven:
- Using pot holders, carefully lower the parchment paper and dough into the hot Dutch oven.
- Cover with the lid and reduce the oven temperature to 400°F.
- Bake for 40 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
Cool and Enjoy:
- Transfer the bread to a wire rack. Let it cool completely before slicing for the best texture.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
- We use a hot oven bake for this recipe which gives the bread more oven spring and a lighter crumb. If you'd prefer to use a cold oven bake (don't preheat the oven or the dutch oven), that also works. The bread won't bake as tall, and it will be a wider loaf.
- Add shredded parmesan cheese on the top of bread during the last 15 minutes of baking. You'll have melted cheese on top when the bread is done.
- We've made this bread in both a mixing bowl and a stand mixer. Both work well, but the mixing bowl leaves the cubed cheese intact better than the mixer. The stand mixer tends to break the cheese apart more and incorporate it into the dough.
- Store in a plastic bag or bread bag at room temperature for up to 3 days.
Nutrition Facts
Rosemary Parmesan Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
141
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
5
mg
2
%
Sodium
257
mg
11
%
Potassium
48
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
5
g
10
%
Vitamin A
61
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
