Rosemary-Cheese Bread



4½ cups general-purpose flour

one¼ cups cut Gruyere cheese, divided

1 tablespoon kosher salt

1 tablespoon chopped contemporary rosemary

1 teaspoon ground black pepper

½ teaspoon active dry yeast

2¼ cups lukewarm water (105° to 115°)


in a very massive bowl, whisk along flour, 1 cup cheese, salt, rosemary, pepper, and yeast. Stir in 2¼ cups lukewarm water till a sticky dough forms. cowl and let stand at temperature nightlong or for up to twenty four hours.

prove dough onto a heavily floured surface, and pat into a circle. Fold facets in toward center; flip dough sleek side up. Sprinkle with flour, and canopy with plastic wrap. Let stand at temperature for two hours.

Place a 4- to 6-quart robust Dutch kitchen appliance with lid in cold oven. heat up oven to 500°.

liberally sprinkle high of dough with flour. employing a massive spatula, turn dough over; sprinkle with flour.

Place dough in preheated pot. (Use a picket spoon to softly push dough into bottom of pot, if necessary.) cowl with lid.

Bake for thirty minutes. Uncover, sprinkle with remaining ¼ cup cheese, and bake till golden brown, fifteen to twenty minutes more. rigorously take away from pot, and let cool utterly on a wire rack.

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