My house smells sooo good right now. I made a loaf of rosemary parmesan bread for the second time in a week. I just love the smell that permeates through the house while the bread is baking. The smell of fresh bread and rosemary is amazing.
My husband is typically the bread maker in our house, but he has been traveling a lot lately, so when I got the craving for some fresh bread I decided to take matters into my own hands. This is based on the rosemary bread that he makes that is one of my favorites. I had a chunk of Parmesan in the fridge that I needed to use so I though it would be a good idea to add some. Turns out I was right. It’s the perfect complement to the rosemary and it makes the bread rich and buttery.
Rosemary Parmesan Bread
1 Tbsp active yeast
1 Tbsp sugar
1 c warm water
1 1/2 c all purpose flour
1 c whole wheat flour
1 tsp salt
1 Tbsp dried rosemary
1 c Parmesan cheese, grated
2 tsp butter
1 egg white
- Place yeast, sugar and water in the bowl of a stand mixer with the bread hook attachment and allow mixture to become bubbly. About 10 minutes. You can do this by hand too. It’ll just take a little extra muscle and about 10 minutes of kneading.
- Mix in butter, salt, and both flours. After the dough starts to pull away from the sides about 3 minutes add the rosemary and stir to incorporate.
- Add the grated cheese and stir to incorporate. About 1-2 minutes.
- Oil a bowl, put dough in it and cover with a damp towel.
- Let dough rise in a warm place for one hour until doubled. I turn my oven on the lowest setting and put the bowl of dough on top of the range in front of where the oven vents.
- Punch down dough and let rest for five minutes.
- Spray cookie sheet with cooking spray.
- Shape the dough into a rounded oval loaf.
- Let loaf rise again until doubled, at least 45 minutes, but you can let it go longer. (I had to run an errand this morning, so my second rise was about twice that long.)
- Preheat oven to 375°F.
- Lightly beat egg white and brush the top of the loaf just before putting it in the oven.
- Bake for 15 to 20 minutes, until golden.
- Brush the top of the bread with butter and sprinkle with grated parmesan.