Rosemary Parmesan Bread

Step 1

In the bowl of a stand mixer combine 2 cups flour and yeast.  Add the sugar, minced rosemary, and salt.  Stir well to combine.  Heat the milk and butter until very warm (120 degrees F).  Add to the flour mixture along with the egg.  Stir on low just until combined.

Step 2

Switch to dough hook and add enough remaining flour to make a firm but slightly tacky dough ball.  Knead on low speed for about 5 minutes.  Cover and let rise in a warm place until double in size.

Step 3

With the 2 tablespoons of olive oil grease two 9x5" loaf pans OR 2 deep dish pie plates, set aside.  When dough has doubled in size, punch down and remove to a lightly floured work surface.  Cut dough into 2 equal portions.  If using loaf pans roll dough into a 14x7" rectangle.  Starting with the shorter side roll up dough tightly and seal the end by pinching the dough together.  Place in greased loaf pan with the sealed edge down.  Repeat for the second portion of dough.  If using a pie plate press dough into a large circle and place in prepared plate.  Repeat with second portion of dough.

Step 4

I like to gently flip the dough in the pans to coat with oil used to grease the pan.  (This helps the Parmesan stick better)  Sprinkle dough with Parmesan cheese, cover, and let rise in a warm place until nearly doubled in size.

Step 5

Preheat oven to 350 degrees F.  Bake bread for 25-30 minutes or until golden brown.