ROSEMARY-PARMESAN SOURDOUGH BREAD
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
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.
CRISP ROSEMARY-PARMESAN GARLIC BREAD
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
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 PARMESAN FRENCH BREAD
This bread is fabulous! French bread is halved lengthwise and brushed with a mixture of melted butter, Parmesan cheese, garlic and rosemary, then baked until browned. Original recipe from Quick Cooking.
Provided by Marie
Categories Breads
Time 10m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt the butter. Stir in the Parmesan cheese, garlic and rosemary.
- Brush generously over cut side of bread. Place cut side up on an ungreased baking sheet.
- Bake at 400° for 15 minutes or until lightly browned.
- Slice and serve warm.
Nutrition Facts : Calories 285.3, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.6, Sodium 487.8, Carbohydrate 41.5, Fiber 1.8, Sugar 1.9, Protein 10.1
ROSEMARY TOMATO PARMESAN BREAD
This flavorful bread has a nice texture for sandwiches. It also makes wonderful croutons when cut into squares and toasted. Adapted from a recipe in "The Bread Machine Book"
Provided by PaulaG
Categories Yeast Breads
Time 3h40m
Yield 1 1lb loaf
Number Of Ingredients 10
Steps:
- Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
- Turn on machine (use white bread setting).
- If tomatoes are packed in oil, first blot them dry with a paper towel.
- Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
- If your machine has a fruit& nuts setting, add them when that beeper goes off.
Nutrition Facts : Calories 1410.5, Fat 42.3, SaturatedFat 11.4, Cholesterol 37.8, Sodium 3161, Carbohydrate 210.3, Fiber 10.8, Sugar 10.2, Protein 45.8
ROSEMARY PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
Steps:
- Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
- Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
- Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
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.
ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS
One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!
Provided by megplay2
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
- Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
- Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
ROSEMARY-PARMESAN SODA BREAD
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
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.
ROSEMARY FRENCH BREAD
This is a wonderful recipe for the bread machine. It's crusty on the outside and so soft on the inside it's incredible! One loaf doesn't last the whole day in my house! Note: This makes a 1.5 lb. loaf.
Provided by CJAY8248
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start.
Nutrition Facts : Calories 160.4, Fat 1.3, SaturatedFat 0.6, Cholesterol 2, Sodium 241.5, Carbohydrate 32.1, Fiber 1.4, Sugar 0.5, Protein 4.5
CRISP ROSEMARY-PARMESAN GARLIC BREAD
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.
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- Add water (I like to add one cup of water first and then add the remaining as necessary). Mix with a wooden spoon to combine until no dry flour remains. Dough will be sticky, shaggy and definitely not smooth. Cover the bowl with food plastic wrap and a clean tea towel and leave at room temperature for 12 to 18 hours.
- Sprinkle a little flour onto a clean work surface (and your hands so you can handle the dough) and pull the dough away from the bowl. It will likely be a little sticky so floured hands definitely help here.
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