Serve a loaf of this yummy Rosemary-Cheese Bread with your favorite winter soup.
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°)
- 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.
- 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.
- Place a 4- to 6-quart cast-iron Dutch oven with lid in cold oven. Preheat oven to 500°.
- Generously sprinkle top of dough with flour. Using a large spatula, turn dough over; sprinkle with flour.
- Place dough in preheated pot. (Use a wooden spoon to gently push dough into bottom of pot, if necessary.) Cover with lid.
- 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.
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