Bread is a thing I truly enjoy eating, in all its forms. I am usually the first one to dig into the bread basket when we’re out to dinner at a restaurant. I’ll take some savory, flavorful bread over an appetizer every time. I also enjoy making bread. And I love the smell of it baking in the oven. Our son-in-law, Gilbert, also likes to make bread, and each time we visit with Kelly & Gilbert, Gilbert makes us some fantastic bread to go with our meals.
Last fall, Kelly & Gilbert gave me a subscription to the magazine Bake from Scratch. It’s only been in publication for a few years and it is a wonderful artisan food and cooking magazine that celebrates the world of baking. It is right up my alley. The stunning photography of the baked goods that accompanies the recipes is truly inspiring. There is not a single recipe from my first 3 issues that I do not want to try! Being the bread fanatic that I am, I chose a savory boule from the magazine as my first recipe to make.
And it is as easy and quick to make as it is wonderful to eat. I ate it just baked and plain to start, then with some Avgolemono Soup for dinner, and toasted with a salad for lunch. It will be making some great Chicken Cordon Bleu Grilled Cheese Sandwiches this weekend, too. We will enjoy every last bite of this loaf!
Rosemary Parmesan Soda Bread
Rosemary Parmesan Soda Bread (adapted from bakefromscratch.com) Makes 1 boule
Ingredients:
- 4½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1½ teaspoons baking soda
- ¼ teaspoon ground black pepper
- 1¼ cups (about 4.5 ounces) grated Parmesan cheese
- 1¾ cups buttermilk
- ¼ cup unsalted butter, melted
- 1 large egg
- flaked sea salt, for sprinkling on top
Instructions:
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Grate the Parmesan and chop the rosemary.
In a large bowl, whisk together the flour, sugar, rosemary, salt, baking soda, and pepper. Stir in the cheese.
Combine the dry ingredients.
In a medium bowl, whisk together the buttermilk, melted butter, and egg. Gradually add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. Knead the dough by hand, just until the ingredients are combined.
Add the wet ingredients to the dry ingredients.
Shape the dough into a ball. Place the dough on the prepared pan, and press it into a 7-inch circle, about 1½ inches thick. With a sharp knife, score a shallow “X” on top of the dough. Sprinkle the top with some flaked sea salt.
Shape the dough into a boule and make it with an “X.”
Bake the boule for 35 to 40 minutes, until it is golden brown and a wooden pick inserted in center comes out clean. Check the boule after 25 – 30 minutes, and loosely cover the top with foil to prevent excess browning, if necessary.
Bake toe bread to a golden-brown.
Let the bread cool on the pan for 10 minutes, before removing it to a cooling rack to cool completely.
This is a great sandwich bread or with soup, stew, spaghetti, or even just plain!
Thanks for the inspirational gift, Kelly & Gilbert! ~Linda
Rosemary Parmesan Soda Bread (adapted from bakefromscratch.com) Makes 1 boule
Ingredients:
- 4½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon + 1 teaspoon fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1½ teaspoons baking soda
- ¼ teaspoon ground black pepper
- 1¼ cups (about 4.5 ounces) grated Parmesan cheese
- 1¾ cups buttermilk
- ¼ cup unsalted butter, melted
- 1 large egg
- flaked sea salt, for sprinkling on top
Instructions:
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, rosemary, salt, baking soda, and pepper. Stir in the cheese.
In a medium bowl, whisk together the buttermilk, melted butter, and egg. Gradually add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. Knead the dough by hand, just until the ingredients are combined.
Shape the dough into a ball. Place the dough on the prepared pan, and press it into a 7-inch circle, about 1½ inches thick. With a sharp knife, score a shallow “X” on top of the dough. Sprinkle the top with some flaked sea salt.
Bake the boule for 35 to 40 minutes, until it is golden brown and a wooden pick inserted in center comes out clean. Check the boule after 25 – 30 minutes, and loosely cover the top with foil to prevent excess browning, if necessary. Let the bread cool on the pan for 10 minutes, before removing it to a cooling rack to cool completely.