Saturday, June 19, 2010

Dill Parmesean Bread

I found this recipe on
I decided to use dill instead of rosemary. It smells great...will serve it for Father's Day lunch..

1 1/4 cup warm water
1 1/2 Tb yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 cups flour (approximately)
2 Tb fresh rosemary, chopped
1 Tb olive oil
1/2+ cup freshly grated Parmesan cheese

In the bowl of a large mixer (such as a KitchenAid) dissolve sugar and yeast in warm water, let sit for 5 minutes. Yeast should form a foam on top of the water. Add salt, 1.5 Tb of the rosemary, olive oil and flour. Mix with a dough hook. Add enough flour that dough leaves sides of bowl and forms a ball. At this point sprinkle in 1/2 cup Parmesan cheese. Knead for 5 minutes. Cover mixer and bowl with a towel and let dough raise for 30 minutes. Turn on mixer for one second to "punch down" dough and remove from mixing bowl. Turn onto floured surface and roll into a rectangle/oval. Roll up lengthwise and pinch seam to seal. Place seam side down on demarle silpat or a pizza stone sprinkled with corn meal or a cookie sheet sprayed with Pam. (There, you have lots of options!) Sprinkle with remaining 1/2 Tb rosemary and pat gently to make it stick to surface of dough. Let raise for 30 minutes. Brush with 1 Tb melted butter and sprinkle desired amount of Parmesan over loaf. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool partially before slicing.

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