Rosemary Tomato Parmesan Bread Recipes

Steps:

• In large bowl add flour.
• With hands stir in yeast,rosemary, tomatoes, cheese and salt.
• Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
• Cover bowl with plastic wrap.
• Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
• Dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
• Cover with another cotton towel and let rise for about 2 hours.
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
• Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
• Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Steps:

• Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
• Turn on machine (use white bread setting).
• If tomatoes are packed in oil, first blot them dry with a paper towel.
• Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
• If your machine has a fruit& nuts setting, add them when that beeper goes off.

Steps:

• Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

Steps:

• Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
• Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
• When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
• Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).

Steps:

• Preheat oven to 350 degrees.
• Grease loaf pan.
• Combine flour,sugar,rosemary, tomatoes and Parmesan cheese.
• Blend,add beer and mix well together.
• Pour batter into a greased loaf pan.
• Bake 40-50 minutes.
• remove loaf from oven.
• Spoon butter over top of loaf.
• Bake 10-12 minutes longer.
• Let rest 10 minutes, remove from pan and finsh cooling on a wire rack.