Rosemary Parmesan Sourdough Bread Food

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ALMOST-FAMOUS ROSEMARY BREAD



Almost-Famous Rosemary Bread image

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Steps:

  • Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  • Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
  • Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

SOURDOUGH ROSEMARY BREAD



Sourdough Rosemary Bread image

This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 10

2 cups proofed sourdough starter
1/2 cup warm milk
1/4 cup olive oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dried rosemary, ground
1/2 cup raisins
2 eggs, beaten
3 cups white bread flour
1 egg, beaten

Steps:

  • Measure the starter into a mixing bowl.
  • Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
  • Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
  • Turn onto a floured surface and knead in remaining flour until dough is satiny.
  • Form an oval or round loaf.
  • Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
  • Preheat oven to 350 degrees F.
  • Make crisscross slash in top of loaf.
  • Brush with the remaining beaten egg.
  • Bake for 45 minutes.
  • Remove loaf from baking sheet and cool on a wire rack.
  • NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
  • Shape and bake as above.

ROSEMARY-PARMESAN SOURDOUGH BREAD



Rosemary-Parmesan Sourdough Bread image

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.

Provided by Galley Wench

Categories     Sourdough Breads

Time 3h20m

Yield 2 1 pound loaves

Number Of Ingredients 11

1 1/2 cups sourdough starter
1/2 cup milk
2 tablespoons oil
1 tablespoon honey
3 cups bread flour (depending on the consistency of the starter more may be needed)
2/3 cup grated parmesan cheese
1 tablespoon fresh rosemary
1 teaspoon salt
1 egg white
1 tablespoon water
3 tablespoons parmesan cheese, finely grated

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.

ROSEMARY-PARMESAN SODA BREAD



Rosemary-Parmesan Soda Bread image

Nutty Parmesan and aromatic rosemary add unexpected flavor to this delightful twist on Irish soda bread. The easy, no-yeast bread is great for breakfast, lunch or dinner. Be sure to let the bread cool at least 10 minutes before slicing. It can be served warm or at room temperature along with softened butter and a sprinkling of flaky salt.

Provided by Justin Chapple

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

3 cups all-purpose flour
1/2 cup finely grated Parmesan, plus more for sprinkling
2 tablespoons granulated sugar
1 1/2 tablespoons finely chopped rosemary
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon crushed red pepper flakes
4 tablespoons very cold unsalted butter, plus softened butter for serving
1 1/4 cups cold buttermilk, plus more for brushing
Freshly ground black pepper
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a large cast-iron skillet with parchment paper.
  • In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, kosher salt, baking powder, baking soda and red pepper flakes. Working over the bowl, grate the butter on the large holes of a box grater, letting the grated butter fall over the flour mixture. Gently toss the butter into the flour. Using a fork, stir in the buttermilk until a shaggy dough forms.
  • Scrape the dough onto a work surface, gather up any crumbs and knead gently until the dough just comes together. Shape the dough into a round loaf and transfer it to the prepared skillet. Slash an X about 1/4 inch deep in the top of the bread. Brush the bread with buttermilk, then sprinkle with Parmesan and pepper.
  • Bake the bread until it is golden and it sounds hollow when lightly tapped, 45 to 50 minutes. Transfer the bread to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature with softened butter and flaky sea salt.

CRISP ROSEMARY-PARMESAN GARLIC BREAD



Crisp Rosemary-Parmesan Garlic Bread image

Categories     Cheese     Garlic     Herb     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons chopped fresh rosemary
6 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups grated Parmesan cheese (about 3 1/2 ounces)
5 large garlic cloves, minced
1 baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals

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.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.

CRISP ROSEMARY-PARMESAN GARLIC BREAD



Crisp Rosemary-Parmesan Garlic Bread image

Make and share this Crisp Rosemary-Parmesan Garlic Bread recipe from Food.com.

Provided by lazyme

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons butter, room temperature
2 tablespoons fresh rosemary, chopped
6 tablespoons extra virgin olive oil
1 1/4 cups parmesan cheese, grated
5 large garlic cloves, minced
1 baguette

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, Fat 19.9, SaturatedFat 6.6, Cholesterol 21.4, Sodium 921.6, Carbohydrate 73.7, Fiber 3.2, Sugar 3.4, Protein 21.2

ROSEMARY SOURDOUGH BREAD (BREAD MACHINE)



Rosemary Sourdough Bread (Bread Machine) image

In case you need the bread to go along with my Sandwiches of Rosemary Fig Chutney! This is an adaptation of a recipe I found online. It makes a 1 1/2 pound loaf.

Provided by Kree6528

Categories     Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 8

1 1/4 cups sourdough starter (10 oz)
3/4 cup water
1 1/2 teaspoons salt
2 tablespoons soy margarine
3 -3 1/2 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons dried rosemary
1 teaspoon dried parsley or 1 teaspoon other mixed Italian herbs

Steps:

  • Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour.
  • Bake on the basic cycle. I always use the lightest crust setting.
  • Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.

Nutrition Facts : Calories 1719.5, Fat 26.6, SaturatedFat 4.5, Sodium 3805.7, Carbohydrate 325.3, Fiber 10.9, Sugar 38.8, Protein 39.1

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