Rosemary-Cheese Bread
Makes 1 (2-pound) loaf
  • 4½ cups all-purpose flour
  • 1¼ cups shredded Gruyère cheese, divided
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon ground black pepper
  • ½ teaspoon active dry yeast
  • 2¼ cups lukewarm water (105° to 115°)
  1. In a large bowl, whisk together flour, 1 cup cheese, salt, rosemary, pepper, and yeast. Stir in 2¼ cups lukewarm water until a sticky dough forms. Cover and let stand at room temperature overnight or for up to 24 hours.
  2. Turn out dough onto a heavily floured surface, and pat into a circle. Fold sides in toward center; turn dough smooth side up. Sprinkle with flour, and cover with plastic wrap. Let stand at room temperature for 2 hours.
  3. Place a 4- to 6-quart cast-iron Dutch oven with lid in cold oven. Preheat oven to 500°.
  4. Generously sprinkle top of dough with flour. Using a large spatula, turn dough over; sprinkle with flour.
  5. Place dough in preheated pot. (Use a wooden spoon to gently push dough into bottom of pot, if necessary.) Cover with lid.
  6. Bake for 30 minutes. Uncover, sprinkle with remaining ¼ cup cheese, and bake until golden brown, 15 to 20 minutes more. Carefully remove from pot, and let cool completely on a wire rack.
Recipe by Paula Deen Magazine at