Easy, crusty and comforting this Rosemary Cheddar Dutch Oven Bread is a quicker version of a delicious crusty bread recipe.
So I looooove Bread. Like if I could eat bread for every meal just slathered with some butter I 100% would. But I know that’s not the best life decision for me but still I can’t stop thinking of al of the bread.
I have always wanted a Dutch oven and my mom knew this so for Christmas she made this girls dreams come true and bought me one! It was seriously awesome. I know, why didn’t I buy one for myself? Because they can be expensive and I was waiting for the right time.
So the first thing I made in it was this Rosemary Cheddar Dutch Oven Bread. Now usually these breads take hours and hours of rising. Well I ain’t got no time for that, so I took one of my favorite bread recipes and adapted it to work for a shorter period of time and to cook up in this pan.
Full of herbs and cheese this Rosemary Dutch Oven Bread is warm, comforting and goes perfect with soups, pastas or just cutting off a slice and like I mentioned earlier; slathering with butter. Swoon.
It has a nice crusty outside and a pillowy warm inside. The flavors are amazing and just potent enough where it’s not overpowering but gives just the right amount of herby flavor that you can taste it in each and every bite.
If you’re looking for that perfect crusty bread for your next mean this Rosemary Cheddar Dutch Oven Bread has to be it! Like I said, it’s cut down and only needs less than an hour of rising time and bakes up in the same amount! You’ll absolutely love this flavorful treat and with it you cannot go wrong on your bread game!
Rosemary Cheddar Dutch Oven Bread
- 4-4 1/2 cups bread flour
- 2 tsp yeast
- 2 Tbs sugar
- 2 cups warm water
- 1 1/2 Tbs dried Rosemary
- 1 1/2 cup shredded cheddar cheese
- 1 Tbs coarse sea salt more for topping
- In bowl of stand mixer add your water, yeast and sugar and stir around until dissolved. Let sit for about 10 minutes to proof.
- Once proofed fit your stand mixer with the dough hook and on medium speed and add in your salt then about 3 cups of four.
- Add in your rosemary, cheddar and remainder of flour and let hook work dough until it starts to pull away from sides.
- Turn dough out into lightly floured surface and knead for a few minutes and form into a ball.
- Place into a large bowl sprayed with non stick cooking spray. Cover and let rise in warm place for about 1 hour or until doubled in size.
- Meanwhile preheat oven at 400 placing your Dutch oven inside to heat with it.
- Once dough has risen flour a piece of parchment paper and turn dough out onto it making sure not to punch dough down.
- Flour the top and sides of dough and gently work into a ball.
- Remove dutch oven from oven and place parchment paper into the base of dutch oven and cut 3 slits into the top of dough if desired and bake covered for 30 minutes.
- After 30 minute remove cover and sprinkle with remaining cheese, rosemary and salt and bake for another 10-15 minutes.
- Remove from oven and enjoy!