Italian Herb & Parmesan Bread

i n g r e d i e n t s

·       3 C flour (bread flour preferred, but plain/AP flour will work)

·       1 packet Rapid Rise yeast (or 2 tsp instant yeast)

·       2 ½ tsp kosher (NOT table) salt

·       1 ½ C very warm tap water (more as needed)

·       1-2 T Italian herbs (basil/oregano/garlic/s&p) – fresh is best, but dried Italian seasoning works too!

·       1 T garlic powder

·       1 C fresh grated Parmesan cheese, halved

i n s t r u c t i o n s 

MIX DOUGH: mix flour, yeast and salt in a large bowl. Mix in italian seasonings and garlic powder.  Add water, then use a dough whisk or the handle of a wooden spoon to mix until all of the flour is incorporated. Dough will be wet and shaggy - not kneadable, but not runny either. Adjust with more water or flour if needed for the right consistency.

RISE: Cover with a kitchen towel and put into oven with the light on to rise for 2 hours.

OPTIONAL: At this stage, you can either bake immediately or refrigerate for up to 3 days.

If you’ve refrigerated the dough, leave the bowl on the counter for an hour to bring to room temp as cold dough doesn’t rise as well.

PREHEAT OVEN: Put dutch oven in oven with lid on and preheat to 450F 30 minutes prior to baking.

SHAPE DOUGH: Sprinkle work surface with 1 T flour, scrape dough out of bowl and flatten a bit. Sprinkle with half the parmesan cheese Using a dough scraper, fold the sides inwards to form a roundish shape.

TRANSFER TO PAPER: Slide a large piece of parchment paper next to the dough, then flip dough upside down onto the paper. Score the top of the loaf a few times and drizzle with EVOO/ Sprinkle the remaining cheese on top of loaf.

DOUGH IN POT: Remove piping hot dutch oven from oven WITH OVEN MITTS!! Use parchment to carefully place the dough into hot pot and cover with lid.

BAKE: 30 minutes covered, then 7-10 minutes uncovered or until deep golden and crispy.

COOL: on rack for 10 minutes before slicing.