Ingredients
1 tablespoon instant dry yeast
1 tablespoon sugar
1 cup warm water
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
1 tablespoon sugar
1 cup warm water
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
Instructions
In a large mixing bowl, add yeast, sugar, and water.
Stir in salt, rosemary, basil, oregano, and garlic.
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.
Preheat an oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil.
Divide the dough in half and shape into two separate round loaves. Place loaves onto the prepared baking sheet. Let rise another 15 to 20 minutes.
Top each loaf with 1/2 tablespoon butter.
Bake in the 375 degree oven for 18-20 minutes, until golden brown.
Bake in the 375 degree oven for 18-20 minutes, until golden brown.
Notes
This recipe is adapted from The Craft Patch's Rustic Rosemary Bread.
Nutrition
Serving: 0.25loaf | Calories: 215kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 2g| Cholesterol: 7mg | Sodium: 370mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 63mg | Iron: 2.1mg
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