Wednesday, September 8, 2010

Parmesan Rosemary Bread

I love the taste of permesan cheese.  This bread looks fantastic and tastes just as good.


  • 3 1/2 cups flour, separated  (You might need slightly more or less)
  • 1 tsp sugar
  • 2 1/4 tsp yeast
  • 1 1/4 cups warm water
  • 2 tbsp oil
  • 2 tsp dried rosemary
  • 1 tsp salt
  • 1 1/4 cup shredded parmesan
  • Additional shredded parmesan


  1. Mix 1 1/2 cups flour with sugar and yeast.  Add water and mix well until it's a gooey mess.  Cover with plastic wrap and let sit for 1 hour until a bubbly, gooey mess.
  2. Stir in oil, rosemary, and salt.  Add additional flour, 1/2 cup at a time, until it turns to dough.
  3. Place dough on floured surface.  Knead and add shredded parmesan.  Add additional flour as needed.  It will be a little stickier then normal flour.
  4. Place in greased bowl.  Cover in plastic wrap and put bowl in warm place and let rise for 60 minutes.
  5. Punch down the loaf.  Roll out into large rectangle and then roll up.  Place on greased baking stone that has been covered in corn meal.  Let rise for 45 minutes.
  6. Using a serated bread knife, cut the dough lengthwise the entire length about 1/2 inch deep.  Using extra parmesan, fill in the slit.
  7. Heat oven to 450°F.  Place a pan at the bottom filled with water.  Bake for 10 minutes.  Reduce heat to 400°F and bake for additional 20-25 minutes, until lightly browned and hollow when tapped.
  8. Cool on wire rack.

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