Skip to main content

Rosemary Cheese Bread - Easy No-Knead Method

The best bread I've ever made...another winning recipe adapted from Jim Lahey's My Bread



Ingredients:

2 1/2 cups bread flour

1/2 cup whole wheat flour

2 1/2 cups half-inch cubes of your favorite semi-soft cheese, I used comte and some dried out bits of brie and rind that I had. Be adventurous and try your favorite combinations!

1 1/3 - 1/2 cups of cool water

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1 Tablespoon finely minced rosemary

3/4 teaspoon yeast


Directions:

1. Whisk together dry ingredients and cheese in a large bowl.

2. Slowly pour water into the dry ingredients and using your hand or a spoon, form the dough into a wet ball.

3. Cover bowl with plastic wrap or kitchen towel and let the dough rise in a warm area of the kitchen for 12 - 18 hours.

4. Scrape dough onto a well-floured surface, gently knead two or three times into another ball and place seam-side down on a kitchen towel dusted with flour or corn meal. Let dough go through second rise for 2 hours.

5. Thirty minutes before the end of the second rise, pre-heat oven to 450 F....place bottom of Dutch-oven in the oven during the 30-minutes of oven pre-heating. When oven is preheated, pull Dutch oven out, gently turn the dough out and into the bottom of the pot, put the lid on and bake the bread for 35 minutes. Then, take lid off of pot and continue to let the bread bake for another 20-30 minutes until the bread is well-browned and has a hard-hollow sound when you thump the top. If the bread starts to burn, you can replace the lid to continue baking. You want the bread to have enough time to bake all the way through.

6. Remove from oven and let cool for ten minutes in the Dutch oven, then turn the bread out onto a rack to finish cooling for at least an hour. Let cool thoroughly before cutting into the bread...it will be worth the wait.

7. Slice and enjoy with a nice slathering of butter....it's delicious!




Comments

Popular posts from this blog

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.