ROSEMARY PARMESAN BREAD RECIPE RECIPES
CRISP ROSEMARY-PARMESAN GARLIC BREAD RECIPE - FOOD.COM
Make and share this Crisp Rosemary-Parmesan Garlic Bread recipe from Food.com.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter and rosemary in processor.
- Gradually add oil and process until incorporated.
- Mix in Parmesan cheese.
- (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
- Mix in garlic.
- Cut the baguette in half lengthwise, then crosswise (4 pieces total).
- Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
- Prepare barbecue (medium-high heat) or preheat oven to 400°F
- Spread cheese mixture over cut sides of bread.
- If grilling, wrap each piece of bread loosely in foil.
- Grill in foil until bread is crusty and golden, about 8 minutes.
- If baking, place bread cut side up on baking sheet.
- Bake until bread is crisp and golden around edges, about 10 minutes.
- Serve bread warm.
Nutrition Facts : Calories 556.1, FatContent 19.9, SaturatedFatContent 6.6, CholesterolContent 21.4, SodiumContent 921.6, CarbohydrateContent 73.7, FiberContent 3.2, SugarContent 3.4, ProteinContent 21.2
ROSEMARY-PARMESAN SOURDOUGH BREAD RECIPE - FOOD.COM
While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 2 1 pound loaves
Number Of Ingredients 11
Steps:
- Proof starter over night before making bread.
- To Kitchen Aid mixing bowl add all the ingredients (except toppings).
- Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
- Remove dough to greased bowl, turning once to coat.
- Cover and allow to rise until doubled (approximately 1 hour).
- Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
- Cover and allow bread to rise until double in size.
- Preheat oven to 375 dgrees.
- Lightly beat 1 egg white with 1 tablespoon water.
- Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
- Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.
Nutrition Facts : Calories 1059.4, FatContent 29.4, SaturatedFatContent 10.5, CholesterolContent 44.5, SodiumContent 1849.2, CarbohydrateContent 156.5, FiberContent 5.2, SugarContent 9.6, ProteinContent 38.9
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Total Time 4 hours 28 minutes
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ROSEMARY-PARMESAN SOURDOUGH BREAD RECIPE - FOOD.COM
While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes.
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 1059.4 per serving
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 1059.4 per serving
- Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.
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DUTCH OVEN BREAD - RECIPES | PAMPERED CHEF US SITE
This easy rosemary and parmesan bread recipe will make you more confident about bread baking. Baking bread in a Dutch Oven provides a crispy exterior to any bread!
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Reviews 5.0
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Reviews 5.0
- Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.
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Calories 325.3 calories per serving
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