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.
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.
ROSEMARY-PARMESAN SOURDOUGH BREAD
While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes.
Provided by Galley Wench
Categories Sourdough Breads
Time 3h20m
Yield 2 1 pound loaves
Number Of Ingredients 11
Steps:
- Proof starter over night before making bread.
- To Kitchen Aid mixing bowl add all the ingredients (except toppings).
- Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
- Remove dough to greased bowl, turning once to coat.
- Cover and allow to rise until doubled (approximately 1 hour).
- Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
- Cover and allow bread to rise until double in size.
- Preheat oven to 375 dgrees.
- Lightly beat 1 egg white with 1 tablespoon water.
- Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
- Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.
ROSEMARY PARMESAN FRENCH BREAD
This bread is fabulous! French bread is halved lengthwise and brushed with a mixture of melted butter, Parmesan cheese, garlic and rosemary, then baked until browned. Original recipe from Quick Cooking.
Provided by Marie
Categories Breads
Time 10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt the butter. Stir in the Parmesan cheese, garlic and rosemary.
- Brush generously over cut side of bread. Place cut side up on an ungreased baking sheet.
- Bake at 400° for 15 minutes or until lightly browned.
- Slice and serve warm.
Nutrition Facts : Calories 285.3, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.6, Sodium 487.8, Carbohydrate 41.5, Fiber 1.8, Sugar 1.9, Protein 10.1
ITALIAN RICOTTA PARMESAN BREAD
Steps:
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts : Calories 1447 kcal, Carbohydrate 212 g, Protein 54 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 2636 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving
NO KNEAD ROSEMARY PARMESAN SKILLET BREAD
No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.
Provided by Tessa Arias
Categories Side Dish
Time 2h40m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
- Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn't have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.
- Meanwhile, preheat the oven to 400°F.
- Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.
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.
ALMOST NO-KNEAD OLIVE PARMESAN ROSEMARY BREAD
Steps:
- 1. Whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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GARLIC PARMESAN ARTISAN BREAD - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.8/5 (15)Category BreadCuisine AmericanEstimated Reading Time 7 mins
- Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
- Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
- When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
- Meanwhile, knead in minced garlic, 1/2 cup of cheese and rosemary. Transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90 degree angle, score an X in the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼” deep. Using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water.
ROSEMARY PARMESAN BREAD - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
4.8/5 (5)Estimated Reading Time 5 minsCategory BreadTotal Time 40 mins
- In the bowl of a stand mixer combine 2 cups flour and yeast. Add the sugar, minced rosemary, and salt. Stir well to combine. Heat the milk and butter until very warm (120 degrees F). Add to the flour mixture along with the egg. Stir on low just until combined.
- Switch to dough hook and add enough remaining flour to make a firm but slightly tacky dough ball. Knead on low speed for about 5 minutes. Cover and let rise in a warm place until double in size.
- With the 2 tablespoons of olive oil grease two 9x5" loaf pans OR 2 deep dish pie plates, set aside. When dough has doubled in size, punch down and remove to a lightly floured work surface. Cut dough into 2 equal portions. If using loaf pans roll dough into a 14x7" rectangle. Starting with the shorter side roll up dough tightly and seal the end by pinching the dough together. Place in greased loaf pan with the sealed edge down. Repeat for the second portion of dough. If using a pie plate press dough into a large circle and place in prepared plate. Repeat with second portion of dough.
- I like to gently flip the dough in the pans to coat with oil used to grease the pan. (This helps the Parmesan stick better) Sprinkle dough with Parmesan cheese, cover, and let rise in a warm place until nearly doubled in size.
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Ratings 66Calories 215 per servingCategory Bread
- Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
ROSEMARY PARMESAN BREAD (NO KNEAD) | GIRL HEART FOOD®
From girlheartfood.com
Ratings 2Estimated Reading Time 7 minsCategory BreadTotal Time 21 hrs 5 mins
- Add water (I like to add one cup of water first and then add the remaining as necessary). Mix with a wooden spoon to combine until no dry flour remains. Dough will be sticky, shaggy and definitely not smooth. Cover the bowl with food plastic wrap and a clean tea towel and leave at room temperature for 12 to 18 hours.
- Sprinkle a little flour onto a clean work surface (and your hands so you can handle the dough) and pull the dough away from the bowl. It will likely be a little sticky so floured hands definitely help here.
NO-KNEAD PARMESAN ROSEMARY BREAD - LIFE CURRENTS
From lifecurrentsblog.com
Ratings 3Category BreadCuisine AmericanTotal Time 8 hrs 40 mins
- In a large bowl, stir together the flour, salt, Parmesan, rosemary, and yeast. Stir the ingredients until the Parmesan is evenly coated with flour and everything is evenly mixed. Tip, when adding ingredients put the yeast and salt on opposite sides of the bowl. Never put the yeast and salt directly on top of each other because the salt could kill the yeast. Stir in the water using a wooden spoon until the mixture forms a shaggy but cohesive dough (see picture). Don’t overwork it. It won't look much like dough at this point and that’s ok. Just make sure there are no big pockets of dry flour. A little dusting of dry flour is fine; it will get moist while the dough rests.
PARMESAN ROSEMARY FOCACCIA BREAD – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
5/5 (1)Estimated Reading Time 4 minsCategory Side DishTotal Time 1 hr 35 mins
- In the bowl of a stand mixer fitted with the dough hook, mix the flour and salt together to blend them. In another bowl, pour the yeast into the warm water, then gently whisk in the olive oil. Slowly pour those wet ingredients into the stand mixer bowl of dry ingredients with the dough hook running until a sticky dough forms. Cover the stand mixer bowl with plastic wrap and let the bread dough double in size for about an hour in a warm area of the kitchen.
- Once the dough has doubled in size, take a half sheet pan and grease it liberally with olive oil using your clean hands. Use your oiled hands to turn the dough out on to the sheet pan and gently spread it out to pretty much fill the bottom. Use your fingers to poke holes evenly in rows throughout the dough for the signature focaccia bread look and texture. Sprinkle the 1/4 cup of the parmesan and chopped rosemary evenly on top. Cover the sheet pan and allow the dough to ferment again for another 40 minutes. It will puff up even more.
- Pre-heat the oven to 450 when the dough is almost done with its second round of proofing. Remove the cover from the sheet pan and sprinkle extra parmesan cheese on top of the focaccia bread. Bake the bread for about 20 minutes, until it is golden and puffy.
- When it is done, take it out and let it cool. Then just cut it into the desired sized pieces and serve immediately! Whatever is not used immediately can be frozen and kept for a couple of weeks. I LOVE to use it to make sandwiches or mop up pasta sauce!
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Reviews 4Category Side DishesCuisine Comfort FoodEstimated Reading Time 5 mins
- Measure water in a glass measuring cup. Stir in the yeast and sugar. Let rest for 5 minutes in a warm place. The mixture should be foamy, indicating that the yeast is activated. If it doesn't foam, discard it and start again.
- Pour the water/yeast mixture in the bowl if a food processor. Add 1 cup of the flour as well as the salt and 1/4 cup of olive oil.Pulse several times to blend.
- Add the remaining flour, rosemary, and red pepper flakes. Process the dough until it is smooth and elastic and pulls away from the sides of the bowl. Add in a teaspoon of flour or water at a time as needed to achieve the right consistency.
- Let the dough rise in the covered food processor bowl in a warm place until the dough has doubled in size (about 1 hour.)
NO KNEAD ROSEMARY PARMESAN BREAD - TASTES OF LIZZY T
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5/5 (1)Category BreadServings 10Calories 150 per serving
- Stir in water, mixing thoroughly until you have a smooth uniform dough. If the dough is too wet or runny, add up to 1/2 cup more flour so that it is more uniform and "dough" like.
- Cover tightly and let sit somewhere warm for at least 6 hours. Dough should be doubled in size before you use it.
- Generously butter an 8" or 10" inch cast iron skillet. Use a rubber spatula to scrape dough into the skillet.
SOURDOUGH PARMESAN BREAD WITH ROSEMARY: FRAGRANT ...
From pantrymama.com
5/5 (1)Category BreadCuisine AmericanCalories 2439 per serving
- Autolyse - Premixing The DoughWeigh out your sourdough starter and water into a large ceramic or glass bowl. Glass is always good as you can see what's happening underneath your dough. This recipe is based on you having an active starter that you have fed a few hours before starting your bake.Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. I find a dough scraper the easiest way to mix it as you can keep the sides of bowl clean.The dough will be fairly shaggy and only just brought together (see photo). You might wonder how this will turn into bread, but just wait, time is your friend and the dough will change in around an hour.
- Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.This process is called the "autolyse" and allows your flour to soak in all the water and become hydrated. You can see how the dough has changed in this photo.
- Forming Up The DoughAfter the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-25 stretches to form the ball.You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.
- Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
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