Rustic Garlic Parmesan Herb Bread
1 tablespoon instant dry yeast
1 tablespoon granulated sugar
1 cup warm water 100-110℉
1 teaspoon salt
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
6 cloves minced garlic
2 to 2 1/2 cups all-purpose flour
1/3 cup grated parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
In a large mixing bowl, combine 1 tablespoon instant dry yeast, 1 tablespoon granulated sugar, and 1 cup warm water. Stir in 1 teaspoon salt, 2 teaspoons dried rosemary, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 6 cloves minced garlic.
Add 2 cups of the all-purpose flour and 1/3 cup grated parmesan cheese to the bowl. Stir until a rough dough forms. Gradually add in the remaining 1/2 cup flour until the dough is smooth and elastic. Add enough flour so the dough is soft and slightly tacky but not sticky.
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C). Drizzle a baking sheet with 2 tablespoons olive oil.
Once the dough has risen, divide it into two equal portions. Shape each portion into a round loaf and place them onto the prepared baking sheet. Cover and let the loaves rise for another 15 to 20 minutes.
Top each loaf with a 1/2 tablespoon-size piece of butter.
Bake the loaves in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Once baked, remove from the oven and allow to cool on a wire rack before slicing.
1 tablespoon instant dry yeast
1 tablespoon granulated sugar
1 cup warm water 100-110℉
1 teaspoon salt
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
6 cloves minced garlic
2 to 2 1/2 cups all-purpose flour
1/3 cup grated parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
In a large mixing bowl, combine 1 tablespoon instant dry yeast, 1 tablespoon granulated sugar, and 1 cup warm water. Stir in 1 teaspoon salt, 2 teaspoons dried rosemary, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 6 cloves minced garlic.
Add 2 cups of the all-purpose flour and 1/3 cup grated parmesan cheese to the bowl. Stir until a rough dough forms. Gradually add in the remaining 1/2 cup flour until the dough is smooth and elastic. Add enough flour so the dough is soft and slightly tacky but not sticky.
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C). Drizzle a baking sheet with 2 tablespoons olive oil.
Once the dough has risen, divide it into two equal portions. Shape each portion into a round loaf and place them onto the prepared baking sheet. Cover and let the loaves rise for another 15 to 20 minutes.
Top each loaf with a 1/2 tablespoon-size piece of butter.
Bake the loaves in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Once baked, remove from the oven and allow to cool on a wire rack before slicing.
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