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Crusty Italian Parmesan Bread is one of the easiest bread recipes

Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper. Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

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Instructions. 1. In a medium bowl, stir together the flour, yeast, rosemary, garlic, and salt. Add the beer, 1 tablespoon olive oil, and mix with a wooden spoon until combined. Cover the bowl and let sit at room temperature until it doubles in size, 1 to 2 hours. 2.

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Mix the dough. Add 450g bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 cup grated parmesan and 2 tablespoons of finely chopped rosemary to a large mixing bowl. Give it a mix to combine, then pour in 375g lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, making sure there are no streaks of unmixed flour.

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Sprinkle the parmesan cheese and rosemary over the dough. Roll up the dough starting at a short edge. Form the dough into a rectangular boule shape. Let rise for 45 minutes. Preheat a Dutch oven in the oven to 450. Carefully transfer the bread to the hot Dutch oven and cover it with the lid. Bake for 30 minutes.

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Place cast iron dutch oven with the lid in the oven & preheat oven to 450 degrees. Carefully remove once preheated & spray bottom with cooking spray. Place dough in the pot, slash the top several times. Sprinkle with cheese, granulated garlic, onion powder, basil & parsley. Cover & bake for 30 minutes.

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Crusty Rosemary Parmesan Bread: https://thepracticalkitchen.com/rosemary-parmesan-bread/Overnight No-Knead Dutch Oven Bread Recipe: https://thepracticalkitch.

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Once the oven reaches 450 degrees, carefully remove the dutch oven/baking dish. Remove the tea towel from the dough ball and lightly coat the top of the dough with the ½ tablespoon of olive oil. Sprinkle the top of the dough ball with shredded parmesan and some freshly chopped rosemary.

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Allow it to heat in the oven for 30 minutes. Meanwhile, knead in minced garlic, ½ cup of cheese and rosemary. Transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes.

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Transfer to a crumpled and flattened sheet of parchment paper. Dust the top with flour, cover and rest 30 minutes while the Dutch oven preheats at 450°F. Score the top of the dough. Then place the dough in the Dutch oven. Bake for 30 minutes covered, then 10-15 minutes uncovered.

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Add the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. While the yeast is activating, in a large mixing bowl stir together flour, salt and rosemary until evenly distributed and set aside. Add water and yeast to the bowl and mix just until combined.

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Directions. Watch how to make this recipe. Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper. Cut the baguette in half both.

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Add the flour, salt, and yeast to a bowl and stir. Top the flour mixture with the grated parmesan and rosemary and stir. Slowly add the water and stir together until you have a shaggy dough. Cover and let rise for 18-24 hours. Preheat oven to 450-degrees with the dutch oven and lid.

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Instructions. To get started, preheat the oven to 400 degrees. Cut the bread of choice open face, where the inside of the bread is facing up on a sheet pan. Combine grated Parmesan Cheese, fresh Parsley leaves, and minced garlic in a bowl and stir to combine. Melt down 1 full stick of butter in a pan.

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Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands. Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour.

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Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees. Carefully remove once preheated & spray bottom with cooking spray. Place dough in pot, slash the top several times. Sprinkle with cheese, granulated garlic, onion powder, basil & parsley. Cover & bake 30 minutes.

Crusty Italian Parmesan Bread Recipe The 36th AVENUE

How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F ). Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape.