Rosemary Parmesan Bread

Bake this delicious & gorgeous rosemary parmesan bread right in your own kitchen. Just like your favorite Italian chain restaurant makes, but probably better. Baking video tutorial posted below for your convenience.

Your rosemary parmesan bread will be hot & fresh right out of the oven. Goes great with a pasta dish or even a meatloaf sandwich.

Have you ever had Rosemary Parmesan bread while dining out? If so, then you know the serious addiction this bread can cause. I had never baked a loaf of bread in my 45 years of existence until I got into food blogging. This blog has allowed me to evolve in the kitchen.

Blogging has challenged me to step out of my comfort zone. I have learned so many new techniques and tricks in the kitchen. More importantly, I have learned that using fresh quality ingredients, always elevates the flavor of my recipes and dishes.

I have been baking bread a little over a year now, and the more I bake it, the more comfortable I become with it. There are so many ways and flavors that you can use to transform dough. The possibilities are endless. Here is my version of Rosemary Parmesan Bread.

How to Make Rosemary Parmesan Bread Recipe:

Rosemary Parmesan Bread

November 17, 2013

by Sherri

Category Breads

Persons

2

Prep Time

2 hours, 20 minutes

Cook Time

30 minutes

Total Time

2 hours, 50 minutes

Ingredients

• 1 packet active dry yeast
• 2 tsp honey (I use a local organic brand)
• 1 1/2 cup all purpose flour (I use unbleached organic)
• 1 1/2 cup bread flour
• ¼ cup warm water to activate yeast (115 degrees or like bath)
• ¾ cup - 1 cup warm water for dough mixture
• 1 tsp salt
• 3 Tbsp fresh grated Parmesan cheese (plus more for baking)
• 2 Tbsp fresh chopped Rosemary
• 3 Tbsp Extra Virgin Olive Oil
• 2 Tbsp melted butter for brushing top of bread

Instructions

1. In small dish combine yeast and honey.
2. Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast.
3. 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.
4. When yeast is bubbly and activated pour in bowl with ingredients.
5. Add 1/2 cup of the one cup warm water.
6. 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.
7. 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.
8. After dough has doubled in size, punch it down and divide into two equal parts.
9. Shape into oval or round loafs by working/pulling dough from top to bottom.
10. Place each bread on parchment paper. Cover with plastic wrap and let rise another hour.
11. Preheat oven & baking stone to 400° F during your final rise.
12. Slice top of dough with vertical slit.
13. Bake on middle rack at 400°. Place bread on hot stone and bake bread for 10 minutes.
14. After 10 minutes brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese.

Tags

Baking Bread,

Bread Recipes,

Copycat Macaroni Grill rosemary bread,

Copycat Rosemary Bread,

Parmesan Bread,

Rosemary bread recipe,

Rosemary Parmesan Bread

© 2024 Copyright The Kitchen Prescription

Additional Instructions for Rosemary Parmesan Bread:

Begin by chopping your fresh Rosemary and grating your fresh Parmesan. You can also use dried Rosemary. I like using fresh ingredients when I can.

Time to mix up the bread dough. My favorite part. I love seeing how just a few simple ingredients can transform into something so satisfying. If you ask me, I think bread is beautiful!!!

In small dish combine yeast and honey. Add warm water and set aside for 5 to 10 minutes to activate yeast. In stand mixer or bowl combine bread and all purpose flours (3 cups total,) salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.

When yeast is ready pour in bowl with ingredients and add half the one cup of water. Use hook attachment and turn mixer on low speed and continue adding increments of water of until dough begins to pull away from side of stand mixer.  Knead dough 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 1/2 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 on a well floured surface or baking pan. I use a baking stone that is preheated, so I use a cutting board to let bread rest until ready for the hot stone. Slice top of dough with two vertical slits and lightly flour top. Cover with plastic wrap and let rise another hour.

Preheat oven to 400 degrees. I place my baking stone in oven to preheat for about 10 minutes. Remove stone from oven and sprinkle stone lightly with flour so bread doesn’t stick. Place bread on hot stone and bake bread for 10 minutes. Remove and brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese and bake for a remaining 15 to 20 minutes or until golden brown.

Serve warm with your favorite meal or with flavor infused olive oil and parmesan cheese.

You might also enjoy my beginner sourdough bread recipe.

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Items & Kitchen Accessories used this post:

Disclosure: As an Amazon Associate I earn from qualifying purchases.

KitchenAid Stand Mixer

Rolling Kitchen Cart

Baking Stone

Bread Lame