Rosemary Parmesan Bread

This bread is delicious!  Easy too!  Goes great with balsamic and olive oil to dip or just to eat on its own!  Try it with dinner tonight.  You will be glad you did!

Rosemary Parmesan Bread

1 1/4 Cups water
1 1/2 Tbsp yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 Cups flour (may need a little more depending on how sticky it is)
2 Tbsp fresh rosemary, chopped
1 Tbsp olive oil
1/2 cup fresh grated parmesan cheese

In a large mixing bowl (kitchen aid) dissolve sugar, and yeast in warm water, let sit 5 minutes.  Yeast should form a foam on the top of the water.  Add salt, 1 1/2 Tbsp of the rosemary, olive oil and flour.  Mix with a dough hook.  Add enough flour that dough leaves sides of bowl and forms a ball shape.  At this point sprinkle in 1/2 cup parmesan cheese.  Knead for 5 minutes.  Cover mixer and bowl with a towel and let dough raise for 30 minutes.  Turn on mixer for one second to punch down dough and remove from the mixing bowl.  Turn onto a floured surface and roll into a oval shape.  Roll up lengthwise and pinch seam to seal.  Place seam side down on a lightly greased cookie pan.  Sprinkle with remaining 1/2 Tbsp rosemary and let dough raise for 30 minutes.  Brush with 1 Tbsp melted butter and sprinkle any amount parmesan cheese on top.  Bake at 375 for 20-25 minutes.  The top should be golden brown.  Let cool before slicing.  Enjoy!

Recipe Source: Mom

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