Rosemary Parmesan Bread
Author: 
Recipe type: Bread
Serves: 6
 
Now you can eat your favorite Restaurant bread in.
Ingredients
  • 1 packet active dry yeast
  • 2 tsp sugar (I use organic sugar)
  • 2½ to 3 cups bread flour (I use unbleached organic)
  • ¼ cup warm water to activate yeast (115 degrees or like bath)
  • ¾ 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 sugar. Add ¼ cup warm water and set aside for 5 to 10 minutes to activate yeast. In stand mixer or bowl combine 1½ cups bread flour, salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
  2. When yeast is bubbly and activated pour in bowl with ingredients and add remainder ¾ cup water. Stir on low speed with paddle attachment or wooden spoon until well blended. Add remaining cup of flour. Remove paddle attachment, and mix on low speed with hook attachment 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 1½ hour.
  3. 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.
  4. 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.
  5. Serve warm with your favorite meal or with flavor infused olive oil.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2013/11/17/rosemary-parmesan-bread/