If you don’t have Parmesan, cheddar and Gouda are both delicious alternatives. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 8 hours or as long as a full day.Ĭheese: While most Parmesan loaf recipes call for shredded cheese, cubing the cheese helps to prevent it from reaching the surface of the dough too early which can result in burning. Note that rise times can vary based on temperature, environment and ingredients used. Rise time: Your ideal rise temperature is 24✬/75✯. If the water is too warm or too cold the yeast will die, and your loaf will not rise. This recipe also works well with other bread, all-purpose and good quality 1:1 gluten free with varying results. Hard wheat or ‘strong’ flour is made from hard wheat kernels and is a little more dense and higher in protein than other flours. Remove from oven and, using parchment edges, lift bread from baking dish and transfer to cooling rack to let cool for up to an hour before slicing.įlour: I am a big fan of using a hard wheat unbleached bread flour to get a good crusty, chewy loaf. Your bread will be done once the top is browned. Cover and bake for 30 minutes, then remove cover and bake for 10-15 minutes more. Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Transfer dough to parchment paper and let it sit until the oven is pre-heated (~20 minutes). Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. At this point the dough will be thick and puffy and a little sticky. Roll up dough into a log shape and fold the ends underneath. Next, using your hands, carefully stretch and smooth out dough into a rectangular shape and press Parmesan cubes into dough. Adding more flour as needed, gently fold the dough into itself several times just until it holds together. While the oven is preheating, transfer dough to a floured surface. When you're ready to bake your bread, preheat oven to 450° with a Dutch oven or covered baking dish inside the oven (*see notes). The dough should look a little sticky and shaggy and there should still be a little flour around the edges of the bowl.Ĭover and let rise somewhere warm until it has doubled in size (*see note). While the yeast is activating, in a large mixing bowl stir together flour, salt and rosemary until evenly distributed.Ĭreate a well in the centre of your ingredients then pour water and yeast into the bowl and stir together just until combined. No-Knead Rosemary Parmesan Artisan Bread Ingredients:ģ½ cups bread flour, plus more for dustingĤ ounces (1½ cups) Parmesan cheese, cubedĪdd the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. We love it fresh out of the oven with good quality olive oil or herby garlic butter and more freshly grated Parmesan cheese! And if you love a good savoury breakfast as much as we do, it pairs perfectly with a couple of runny eggs and crispy bacon. This rosemary Parmesan loaf is delicious served with pasta, roast chicken or as an accompaniment to cozy soups or stews. And I love a good herby loaf of bread, too, but if you find 2 tablespoons of rosemary a little too robust for your taste feel free to adjust. We want it as cheesy as possible, of course, but I think that adding more makes the loaf a little too dense and compromises the rise. I experimented with different amounts of Parmesan for this recipe and found that 1½ cups is just enough. The cubed Parmesan is added just prior to the second rise to create the most deliciously melty, cheesy pockets. The flavours will make your kitchen smell amazing as it bakes, and you will LOVE how easy it is to make. With a wonderful crusty exterior, it’s light and soft on the inside and deliciously flavoured with lots of nutty Parmesan and aromatic, peppery rosemary. This no-knead Rosemary Parmesan Artisan Bread is a super easy and, dare I say, highly addictive bake.
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