Tuesday, April 29, 2014

Rosemary Gruyere Crusty Bread

You want believe how easy this golden Rosemary Gruyere Crusty Bread is to assemble.  With it's chewy exterior, that is moist inside and with filled with flavor.  Great for sopping up sauces and devouring with soups.  So get out your cast iron pot and your mixing bowl, no electric mixer needed and get started on your bread, you want be dissatisfied.

3 cups bread flour
1/2 teaspoon active dry yeast
1 3/4 teaspoon salt
1 1/2 cups water (room temperature), I had water at 110'.
zest of 1 lemon
1 Tablespoon chopped rosemary
1 1/4 cup shredded gruyere cheese

In a large bowl mix flour, yeast and salt together.  Pour water into the bowl, using a spatula mix it until it's all incorporated.  Add in chopped rosemary, lemon zest and 1 1/4 cup shredded gruyere cheese.   Mix well.  Cover the bowl with plastic wrap and let it sit on your counter for 12-18 hours.
Preheat oven to 450'.  Add your cast iron pot to the oven and heat it as well until it's at 450'.
Remove pot from oven and remove the lid from it.
Flour your work surface well and make sure you flour your hands.  With your floured hands gently remove the dough from the bowl and roughly shape it into a ball.  Take the ball of dough and place it into the pot.  Cover the pot with the lid and place it back in the oven.  
Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until golden brown.
Remove from the oven and let cool.  Slice and serve.
Makes 1 loaf.