Rosemary Parmesan Bread
This Rosemary Parmesan Bread is the best sandwich loaf. Do you remember Quiznos? Back before they closed down, they made the best toasted Rosemary Parmesan Turkey Club Subs. I think I have finally found the recipe that is the most similar to what I remember. I made this recipe, which makes 2 loafs, the day before I was making them for Lunch sandwiches.
This really is not a hard recipe. The longest part of it is the rise time. But that is how it goes when making bread. You put in the time and the effort for the satisfaction of perfectly made food. The exception would be when your food doesn’t quite turn out. It happens! Don’t not make it again. Tweak the recipe a bit to your liking until you find the perfect recipe! To see the video.
Jump to RecipeFor Yeast Mixture:
Heat milk to 110F-115F. Add in yeast and 1 tsp of sugar. Mix, cover and allow to rise for 5-10 minutes.
For Dough:
In your stand mixer bowl, combine 2 cups of flour and salt. Mix.
Add in the Sugar, salt and minced rosemary. Mix.
Add in the yeast mixture and egg. Mix well.
Attach the dough hook attachment, and add in the remaining 1 ½ cups of flour ½ cup or so at a time and mix until dough comes together.
Once the dough has formed and pulls away from the sides, knead on low speed for 5 minutes.
Cover and let rise for 30-45 minutes.
Use the 2 tbsp of oil to oil or baking sheet or loaf pan
When dough has doubled in size, punch down and turn onto a lightly floured surface. Divide dough in half.
If making a french style loaf, roll out the dough into a rectangle. Roll up the dough, creating your loaf. Place on your baking sheet and top with parmesan and let rise for 30-45 minutes.
If making a round loaf, roll dough into a ball and flatten out slightly into your prepared pan or dish and top with parmesan. Allow to rise for 30-45 minutes.
Preheat oven to 350F. Brush an egg wash or melted butter on top of the bread before baking. Bake for 22-30 minutes depending on the type of bread you’re making.
Your bread will be done when it reaches an internal temperature of 195F-210F.
Rosemary Parmesan Bread
Ingredients
- 3 ½ cups bread flour
- 2 tsp baking powder
- 1 tsp salt
- ¼ cups sugar
- 1 ½ tbsp minced fresh rosemary
- 1 ¼ tsp yeast
- 1 ¼ cup warm milk 110F-115F
- 3 tbsp melted butter
- 1 egg
- 2 tbsp olive oil
- ¼ cup shredded parmesan
Instructions
For Yeast Mixture:
- Heat milk to 110F-115F. Add in yeast and 1 tsp of sugar. Mix, cover and allow to rise for 5-10 minutes.
For Dough:
- In your stand mixer bowl, combine 2 cups of flour and salt. Mix.
- Add in the Sugar, salt and minced rosemary. Mix.
- Add in the yeast mixture and egg. Mix well.
- Attach the dough hook attachment, and add in the remaining 1 ½ cups of flour ½ cup or so at a time and mix until dough comes together.
- Once the dough has formed and pulls away from the sides, knead on low speed for 5 minutes.
- Cover and let rise for 30-45 minutes.
- Use the 2 tbsp of oil to oil or baking sheet or loaf pan
- When dough has doubled in size, punch down and turn onto a lightly floured surface. Divide dough in half.
- If making a french style loaf, roll out the dough into a rectangle. Roll up the dough, creating your loaf. Place on your baking sheet and top with parmesan and let rise for 30-45 minutes.
- If making a round loaf, roll dough into a ball and flatten out slightly into your prepared pan or dish and top with parmesan. Allow to rise for 30-45 minutes.
- Preheat oven to 350F. Brush an egg wash or melted butter on top of the bread before baking. Bake for 22-30 minutes depending on the type of bread you’re making.
- Your bread will be done when it reaches an internal temperature of 195F-210F.