Rustic Parmesan And Basil Bread Made Easy

Courses: Bread

Description

I use this recipe when I need bread that is uncomplicated to make. It’s wonderfully flavorful and doesn’t require much planning ahead. It was originally inspired by a recipe that took a lot more planning. One morning I realized I had forgotten to get it started the night before. I needed to adjust the recipe so we could have it with dinner. That change, along with boosting the seasonings, turned this bread into one of my go-to recipes. It’s dependable, flexible, and fits easily into a regular cooking rhythm.

Ingredients

3 ½ - 4 cups all-purpose flour (+ up to 1 tbsp)
1 tsp salt
½ tsp dry active yeast
1 ½ cups lukewarm water (115 degrees is perfect)
¼ - ½ tsp olive oil to lightly coat dough (approximate)
⅓ cup shredded/grated parmesan cheese
1 heaping tbsp powdered garlic
1 tsp onion powder
1 tsp basil

Instructions

1
Blend 3 ½ cups flour, salt, and yeast with water in the bowl of a stand blender until the dough is smooth and soft but not sticky. If dough is sticky add remaining (up to ½ cup and 1 tbsp) flour 1 tbsp at a time. However, do not add so much flour that the dough is stiff.
2
Pour olive oil into your hands and rub them together. Using your hands, mold dough into a ball.
3
Lightly coat a medium sized bowl with olive oil, place the dough in the bowl, and cover tightly. The mixing bowl can be used for this.
4
Allow dough to rise for approximately 2 hours (until dough has doubled). If your oven has a proof/warm setting, it works well for this.
5
Turn dough out onto (lightly floured if necessary) smooth surface. Add cheese, garlic powder, onion powder, and basil. Knead until additional ingredients are well mixed.
6
Lightly oil dough using method in step 2. Line a bowl with parchment paper. Place dough in the bowl and cover tightly. Let it sit at room temperature for 1 hour.
7
Place a Dutch oven with lid into the oven and preheat to 450 °F.
8
Make 2 to 3 cuts on the top of the dough.
9
Remove the Dutch oven from the oven. Carefully place dough in the Dutch oven, using the parchment to lift it. Handle gently to avoid letting the dough deflate.
10
Return the cover to the Dutch oven. Bake for 20 minutes.
11
Remove the lid. Bake for an additional 10 to 15 minutes or until golden brown. The bread will have a hollow sound when tapped. Allow to cool before slicing.

Note

Quick Tips

Italian seasoning or rosemary may be substituted for the basil in this recipe.
Mix the basil, garlic powder, and parmesan thoroughly into the dough for the best results.
Store leftover bread at room temperature or in the freezer, but not in the fridge.
This bread toasts nicely the next day.
Serve alongside soup and pasta to soak up every last drop. It can also be served as a simple side for roasted meats or vegetables.

Grocery List (By Department)

Pantry / Baking
⦁ All-purpose flour
⦁ Salt
⦁ Dry active yeast
Dairy
* Parmesan cheese
Pantry / Oils & Spices
⦁ Olive oil
⦁ Basil
⦁ Garlic powder
⦁ Onion powder

Note

This is the kind of bread that works when you want something homemade without it turning into a project. It’s flavorful without being fussy and flexible enough to adapt to what you have on hand. Whether it’s served with a pot of soup, a bowl of pasta, or toasted the next day, it fits easily into real-life cooking.