Quick Artisan Bread with Rosemary and Gruyere Cheese

You will not regret trying this ridiculously easy recipe with its complex flavors! It comes out of the oven with this golden and crusty outside that will make your mouth positively water. Start the dough about 5 hours before you are ready to eat for a hot loaf of bread on the table. I found this recipe on Barefoot and Baking Blog and modified it a little.



Quick Artisan Bread with Rosemary and Gruyere Cheese

3 c. flour (substitute 1/2c. of the flour for wheat to add a little healthy to it)
2 1/4 tsp. active dry yeast
1 1/2 tsp. salt (round the 1/2 tsp. if you like the salt to stand out more)
1/2-2/3 c. shredded Gruyere Cheese
1 1/2 T.  fresh chopped rosemary
1 1/2 c. water
2 Tbsp extra virgin olive oil (low acidity)

Combine flour, yeast and salt, cheese, and rosemary in a large bowl. Add most of the water and stir until blended. I usually don't need all of the water, but the dough will be pretty wet and sticky. Cover bowl and let the dough rest at warm room temperature of about 70 degrees or in a slightly warmed oven for 4 hours.

Lightly oil the counter and place dough on it. Fold the dough over a couple of times and shape into a rough ball. Cover loosely with greased plastic wrap and let rest for 30-40 minutes.

Pre heat the oven 30 minutes before the dough is ready with a 6-8 quart covered oven safe cast iron pot inside. When the dough is ready, remove the pot from the oven and carefully slide your hands under the dough and turning it over into the pot with the seam side up. Cover the pot with the lid and bake 20-25 minutes. Remove the lid and bake about 10 minutes more until browned to perfection. Cool on a wire rack.