Stop and Smell the Rosemary Rosemary Parm Shortbread and Rosemary
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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Directions. Working in a small bowl, rub the sugar and chopped rosemary together with your fingertips until the sugar is moist and aromatic and maybe even tinged with green. Put the flour, pecans, Parmesan, salt and rosemary-sugar in a food processor and pulse to blend. Drop in the pieces of cold butter and pulse until the mixture turns crumbly.
Stop and Smell the Rosemary Rosemary Parm Shortbread and Rosemary
Line a baking sheet with aluminum foil. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over the prepared baking sheet. Bake in the preheated oven for 20 minutes. Stir potatoes, then continue to bake until golden brown and tender, about 20 more minutes.
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This tasty rosemary parmesan bread is a simple riff on my from-scratch Dutch oven sourdough recipe, adding just two simple additions to turn the loaf into a savory masterpiece. Hard, salty cheese and fresh herbs are a match made in heaven, especially when woven throughout a perfectly tangy, crusty loaf of bread.
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Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them. Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine. Bake for 15 minutes until the bottoms are golden.
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Step 1: Proof the Yeast. In a mixing bowl, combine lukewarm water with a pinch of sugar. Sprinkle the yeast over the water, stir the mixture, and let it sit for about 5-10 minutes until it becomes frothy. This process, known as proofing the yeast, ensures that it's active and ready to work its magic.
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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.
Rosemary In Flower Free Stock Photo Public Domain Pictures
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.
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Add the flour, salt, and yeast to a bowl and stir. Top the flour mixture with the grated parmesan and rosemary and stir. Slowly add the water and stir together until you have a shaggy dough. Cover and let rise for 18-24 hours. Preheat oven to 450-degrees with the dutch oven and lid.
Rosemary
Rosemary: Use fresh rosemary for the best flavour and the most amazing aroma. That said, dried rosemary does work but you'll need to cut it down to 2-3 teaspoons. Parmesan cheese: Please use a block of parmesan / Parmigiano Reggiano and shred it yourself. It's not only a much better flavour than the shelf-stable stuff or the pre-shredded.
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Place a 2.75-quart Dutch oven with its cover inside the oven and let it heat for 30 minutes. Take out the Dutch oven from the oven. Place the dough (with the parchment beneath) into the Dutch oven, cover it, and bake for 45 minutes. Uncover and bake for an additional 10-15 minutes until the top turns golden brown.
Rosemary Fresh
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.
FileRosemary7560.jpg Wikimedia Commons
How to Make Rosemary Parmesan Bread: Grab a large mixing bowl and add the following ingredients to the bowl: the bread flour, 2 cups of all-purpose, the dried rosemary, instant dry yeast, and salt. The extra all-purpose flour will only be added if the dough is too sticky. Only add 1-tablespoon of flour at a time until the dough smooths out.
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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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Here is the basic process for making sourdough parmesan bread: Autolyse the sourdough starter, water, flour and salt. Form up the dough and then let it rest. Develop gluten through stretches and folds and add parmesan and rosemary. Bulk ferment the dough. Shape the dough and place inside the banneton. Cold ferment the dough.
FileRosemary bush.jpg Wikipedia
Place a sheet of parchment paper back in the bowl and add your dough inside. Then top with the rest of the parmesan, and sprinkle more rosemary if you have it. Cover and let rise on top of the oven for another 30 minutes while your oven is preheating to 450°F with the dutch oven inside.
