Rosemary & Parmesan Crusty Bread Sparkle & Stir


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Instructions. In a large mixing bowl, whisk together the flour, yeast and salt. Add the cheese cubes and toss to combine. Add 1 & 2/3 cup warm water to the bowl. Use a wooden spoon to mix together, creating a craggy, sticky dough. Cover tightly with plastic wrap and drape a kitchen towel over it.


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Step 2: Autolyse. Mix your levain and warm water together until combined in a large bowl. Then mix in the bread flour until little to no clumps remain with a spatula, wooden spoon or your hands and cover with a tea towel, plastic wrap or damp kitchen towel for 45 minutes. Step 3: Add Salt.


Rosemary & Parmesan Crusty Bread Sparkle & Stir

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. Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour.


Rosemary & Parmesan Crusty Bread Sparkle & Stir

Add the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. While the yeast is activating, in a large mixing bowl stir together flour, salt and rosemary until evenly distributed and set aside. Add water and yeast to the bowl and mix just until combined.


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Sprinkle the parmesan cheese and rosemary over the dough. Roll up the dough starting at a short edge. Form the dough into a rectangular boule shape. Let rise for 45 minutes. Preheat a Dutch oven in the oven to 450. Carefully transfer the bread to the hot Dutch oven and cover it with the lid. Bake for 30 minutes.


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Mix the dough. Add 450g bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 cup grated parmesan and 2 tablespoons of finely chopped rosemary to a large mixing bowl. Give it a mix to combine, then pour in 375g lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, making sure there are no streaks of unmixed flour.


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Transfer to a crumpled and flattened sheet of parchment paper. Dust the top with flour, cover and rest 30 minutes while the Dutch oven preheats at 450°F. Score the top of the dough. Then place the dough in the Dutch oven. Bake for 30 minutes covered, then 10-15 minutes uncovered.


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Instructions. 1. In a medium bowl, stir together the flour, yeast, rosemary, garlic, and salt. Add the beer, 1 tablespoon olive oil, and mix with a wooden spoon until combined. Cover the bowl and let sit at room temperature until it doubles in size, 1 to 2 hours. 2.


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Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper. Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.


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Place cast iron dutch oven with the lid in the oven & preheat oven to 450 degrees. Carefully remove once preheated & spray bottom with cooking spray. Place dough in the pot, slash the top several times. Sprinkle with cheese, granulated garlic, onion powder, basil & parsley. Cover & bake for 30 minutes.


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Instructions. To get started, preheat the oven to 400 degrees. Cut the bread of choice open face, where the inside of the bread is facing up on a sheet pan. Combine grated Parmesan Cheese, fresh Parsley leaves, and minced garlic in a bowl and stir to combine. Melt down 1 full stick of butter in a pan.


Rosemary & Parmesan Crusty Bread Sparkle & Stir

Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees. Carefully remove once preheated & spray bottom with cooking spray. Place dough in pot, slash the top several times. Sprinkle with cheese, granulated garlic, onion powder, basil & parsley. Cover & bake 30 minutes.


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Cover with the lid and bake for 30-minutes. 9. Remove from oven, brush with olive oil, sprinkle with fresh rosemary and 1/8 cup of Parmesan cheese and bake for another 10-minutes uncovered until the top is golden brown. 10. Remove from oven and rest for 10-minutes prior to slicing and serving.


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How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F ). Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape.


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Whisk together the warm water, yeast, and salt in the bowl of your stand mixer or a large bowl. Let stand for 5-10 minutes. Step 2: Add Dry Ingredients. Add in 4 cups of flour (448g), grated parmesan cheese, and rosemary. Mix on low with the dough hook or a wooden spoon until well combined.


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Once the oven reaches 450 degrees, carefully remove the dutch oven/baking dish. Remove the tea towel from the dough ball and lightly coat the top of the dough with the ½ tablespoon of olive oil. Sprinkle the top of the dough ball with shredded parmesan and some freshly chopped rosemary.