Here’s an Italian bread recipe made more delicious by adding parmesan and rosemary to the dough.
Start by adding a tablespoon of active dry yeast and a teaspoon of white sugar to 3 cups of warm water and let sit and expand, or proof in cooking terms. More than the seeing I rely on the smelling. When working properly it gives off a nice yeasty aroma.
Add 4 cups of flour to yeast and using the dough hook on your mixer beat until smooth. Cover with a plastic bag and let rest for 15 minutes. I like using a plastic bag to keep humidity in which helps with the rising process. Otherwise, the dry air sucks the life out of my dough.
You can already see how the rising process has begun. It’s all yeasty and slightly bubbly.
Beat in 1 cup of grated parmesan cheese, 1/4 cup of fresh chopped rosemary, and a tablespoon of salt, adding 3 cups of flour, one cup at a time, until the dough is stiff.
Place dough on a lightly floured cutting board and knead until smooth and elastic, about the texture of your earlobe.
Turn in a greased bowl. Cover with the plastic bag and let rise until doubled in size, about 1 hour.
Punch dough down and form into three fat cylinders. Grease three baking sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with the plastic bag, and let rise.
Mist the tops of the dough with water and bake in a preheated 450°F oven for 20 minutes, or until bread is golden brown and sounds hollow when tapped.
I like to brush a little butter over the top after taking it out of the oven. Use a light hand. Do this if you like a softer top. If you like it crusty do not brush with butter.
Serve with your favorite Italian meal or try my Prosciutto & Parmesan Cheese Omelette recipe that uses this bread. So Good! – Ella
For more information on proofing read this article: https://www.thekitchn.com/baking-lessons-how-to-proof-ye-94555 from The Kitchn.
Parmesan & Rosemary Bread
• 3 cups warm water (100 – 110°F)
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 cup grated parmesan cheese
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon salt
• 7 cups all-purpose flour
- Add the sugar and yeast to the warm water and let proof.
- Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
- Beat in the parmesan, rosemary, and salt. Add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, let rise until double in size.
- Punch down dough and form into three fat cylinders. Grease heavy baking sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with plastic, and let rise.
- Before baking, mist the dough with water. Place in a preheated 450 °F oven and bake for 20 minutes, until golden brown. Keep an eye on the bread and continue misting loaves with water to keep the tops from becoming too dry. Bread is done when golden brown and sounds hollow when tapped.