ROSEMARY PARMESAN BREAD RECIPE
Do you want to make a savory herb and cheese bread from scratch? Well, we have a recipe for you! Try our homemade rosemary Parmesan bread recipe.
Provided by John
Categories Side Dish Recipes
Time 2h45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Slice, Sodium 246 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ROSEMARY PARMESAN BREAD
Rosemary Parmesan Bread
Provided by Sherri
Categories Breads
Time 2h50m
Yield 2 small loaves serve 4-8 persons
Number Of Ingredients 11
Steps:
- In small dish combine yeast and honey.
- Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast.
- In stand mixer or bowl combine all purpose flour & bread flour (3 cups total) (You may also use just all purpose flour for this recipe,) salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
- When yeast is bubbly and activated pour in bowl with ingredients.
- Add 1/2 cup of the one cup warm water.
- Stir on low speed with hook attachment attachment until well blended and mix on low speed until elastic and smooth. About 5 to 7 minutes.
- In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1 hour.
- After dough has doubled in size, punch it down and divide into two equal parts.
- Shape into oval or round loafs by working/pulling dough from top to bottom.
- Place each bread on parchment paper. Cover with plastic wrap and let rise another hour.
- Preheat oven & baking stone to 400° F during your final rise.
- Slice top of dough with vertical slit.
- Bake on middle rack at 400°. Place bread on hot stone and bake bread for 10 minutes.
- After 10 minutes brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese.
RUSTIC HOMEMADE ROSEMARY PARMESAN BREAD
A simple yeast homemade bread with dried rosemary and topped with plenty of parmesan cheese. A hearty and chewy bread recipe with tons of flavors in a crispy crust.
Provided by Victoria
Categories Bread
Time 2h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339 kcal, Carbohydrate 58 g, Protein 11 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 21 mg, Sodium 317 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ROSEMARY TOMATO PARMESAN BREAD
This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"
Provided by PaulaG
Categories Yeast Breads
Time 3h40m
Yield 1 1lb loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1410.5, Fat 42.3, SaturatedFat 11.4, Cholesterol 37.8, Sodium 3161, Carbohydrate 210.3, Fiber 10.8, Sugar 10.2, Protein 45.8
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
Nutty Parmesan and aromatic rosemary add unexpected flavor to this delightful twist on Irish soda bread. The easy, no-yeast bread is great for breakfast, lunch or dinner. Be sure to let the bread cool at least 10 minutes before slicing. It can be served warm or at room temperature along with softened butter and a sprinkling of flaky salt.
Provided by Justin Chapple
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
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.
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