This is the second recipe I am sharing from Mary Swanson's Big Hearted Cookbook. This time I chose to share Rosemary Parmesan Bread. It's a yeast bread, and it's a braid. Was I up for the challenge? Sure!! Sadly, it was not successful. But, I was not going to be defeated by a loaf of bread! I called for help to my new friend that does so much baking, and she was a life saver! She has given me a better understanding of working with yeast, and she reviewed the recipe and showed me how to reorganize the steps and I ended up with the most beautiful loaf of bread I have baked to this day. This was the first time I have ever purchased fresh rosemary, and I loved it. It's a lovely flavor. I do hope you will try this bread.
Don't forget about the big event coming up the next month. My friend, Stacey, is participating in America's Most Beautiful Bike Ride to raise money for the Leukemia and Lymphoma Society. To help Stacey out with her fundraising, we will be having a bake sale and
raffling off several prizes to raise money for her cause. The bake sale will start on May 2nd. Be sure to be signed up for email and facebook, so you get all the updates!
Click here to read more about what Stacey is training for.
Rosemary Parmesan Bread
1/4 c. luke warm water
1 1/2 tsp. dry active yeast
1/4 tsp. sugar
1 c. luke warm milk
1/3 c. extra virgin olive oil
1 tsp. salt
2 Tbsp. sugar
2 Tbsp. fresh rosemary, minced
3/4 c. fresh parmesan, divided, shredded
3 1/2 - 4 cups flour (I used all-purpose)
Dissolve yeast and 1/4 teaspoon of sugar in the 1/4 cup of lukewarm water. Set aside.
To large mixing bowl add milk, olive oil, salt, 2 Tablespoons of sugar, minced rosemary, and 1/2 c. of the fresh parmesan. Once the yeast mixture has got nice and bubbly, and it to the mixing bowl.
Slowly add the flour one cup at a time, until it comes together. Once you have added your 3rd cup of flour, add the remaining flour a tablespoon at a time. Once it has come together, knead for 8-10 minutes. I let my dough hook do the work.
After 10 minutes, check your dough. Gently stretch it. If it rips easily, continue to knead. If you can get a good stretch out of it, it's ready. Set the dough in a greased bowl, covered, in a warm area to rise. Let rise about 1 1/2 - 2 hours. Once it has doubled in size, punch the dough down.
Divide the dough into 3 equal pieces, cover and let rest for 10 minutes. Roll each piece into an 18 inch rope. Cover the ropes in olive oil, except for the ends, then place them side by side on a greased cookie sheet, and braid. Press the ends together. Sprinkle with remaining parmesan.
Let rise for about 30 minutes, or until almost doubled. Bake at 350 degrees for 25 minutes or until golden brown. Rotate in the middle of baking.
Sharing this recipe at:
The Weekend re-Treat
Sweet & Savoury Sunday
Finding the Pretty & Delicious
Show your Style Sunday
Tuesday Trivia & Linky Party
Foodie Friends Friday
Strut Your Stuff Saturday
Farm Girl BlogFest