It’s summer finally…and time to use some fresh herbs! I picked up some fresh rosemary at the famous Pike’s market the other day and decided to make a fragrant homemade bread. It’s been so cold and rainy here in Seattle that I have still been in soup-making-mode and this bread was a perfect companion to Tuscan Lentil Soup (one of my favorites). It was a for-fun project that turned out delicious so I thought I better write it down and share it. The Parmesan makes it really moist and good, even the next day when we had pasta! So for those of you not sweltering in the heat yet, here is a great recipe to try out!
Rosemary Parmesan Bread
submitted by Brittany
1 1/4 cup warm water
1 1/2 Tb yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 cups flour (approximately)
2 Tb fresh rosemary, chopped
1 Tb olive oil
1/2+ cup freshly grated Parmesan cheese
In the bowl of a large mixer (such as a KitchenAid) dissolve sugar and yeast in warm water, let sit for 5 minutes. Yeast should form a foam on top of the water. Add salt, 1.5 Tb of the rosemary, olive oil and flour. Mix with a dough hook. Add enough flour that dough leaves sides of bowl and forms a ball. At this point sprinkle in 1/2 cup Parmesan cheese. Knead for 5 minutes. Cover mixer and bowl with a towel and let dough raise for 30 minutes. Turn on mixer for one second to “punch down” dough and remove from mixing bowl. Turn onto floured surface and roll into a rectangle/oval. Roll up lengthwise and pinch seam to seal. Place seam side down on demarle silpat or a pizza stone sprinkled with corn meal or a cookie sheet sprayed with Pam. (There, you have lots of options!) Sprinkle with remaining 1/2 Tb rosemary and pat gently to make it stick to surface of dough. Let raise for 30 minutes. Brush with 1 Tb melted butter and sprinkle desired amount of Parmesan over loaf. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool partially before slicing.