How to eat rosemary parmesan bread?

Rosemary parmesan bread is great toasted with butter for a side or snack. Serve it with soups, stews, or pasta dishes.

How much rosemary should I add to my bread?

I like to use about 1 tablepsoon of chopped fresh rosemary that I mix into the bread dough, and then about 1 teaspoon to sprinkle over the bread before baking.

Is rosemary parmesan bread gluten free?

This recipe is not gluen-free. But to make it so, you can try using something like King Arthur's gluten-free bread flour .

Rosemary Parmesan Bread

Description

Crusty on the outside and soft on the inside, this rosemary parmesan bread brings rustic charm and savory flavor to your table. With a bit of planning, it’s quick enough for a weeknight while still delivering the comforting aroma of freshly baked bread.

Ingredients

Scale

3 cups all-purpose flour, plus more for kneading
2¼ teaspoons (1 packet) instant yeast
2 teaspoons sugar
1 cup warm water (about 110°F / 38–43°C)
1 teaspoon sea salt
1 tablespoon, plus 1 teaspoon fresh rosemary, finely chopped
½ cup, plus 2 tablespoons grated Parmesan cheese
¼ cup olive oil
1 large egg, lightly beaten

Cook Mode Prevent your screen from going dark

Instructions

Proof the yeast. Stir the sugar into the warm water in a small bowl or measuring cup. Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes bubbly on the surface.
Mix the dry ingredients. Combine the flour, salt, chopped rosemary, and ½ cup Parmesan cheese in a large mixing bowl. Whisk to combine.
Form the dough. Once the yeast is foamy, pour the water mixture into the bowl of dry ingredients with the olive oil and egg. Stir until a rough dough forms.
Knead the dough. Turn the dough out onto a lightly floured surface. Knead for 5 minutes or until the dough is smooth and elastic. If it feels too sticky, add flour as needed.
Let rise. Return the dough to a clean, lightly oiled bowl. Cover with a kitchen towel or plastic wrap. Place the bowl in a warm spot and let the dough rise for 3o minutes.
Shape and second rise. Once the dough has doubled, punch it down gently. Transfer to an oiled loaf pan. Cover and let it rise for 30 more minutes while the oven preheats to 375°F (190°C).
Bake. Sprinkle the top of the loaf with the remaining Parmesan and chopped rosemary. Bake for 30-35 minutes or until golden brown. It should sound hollow when tapped on, and the internal temperature should read 190–200°F (88–93°C) on an instant-read thermometer.
Cool and serve. Let the bread cool on a wire rack for at least 5 minutes before removing from the pan and slicing. Enjoy warm or at room temperature.

Notes

The dough will likely be a little sticky at first, so don't be afraid to use additional flour, as needed.

Be sure to let your dough rise somewhere warm. I let mine hang out on the stove after letting the oven heat for a while.

Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American