Peach Crisps with Maple Candied Bacon


Parmesan Rosemary Bread

  • 1 lb white flour
  • 1 t salt
  • 1 packet yeast
  • 2-3 T butter
  • 300 ml warm milk
  • about 1 C freshly grated parmesan
  • 1 T rosemary

Mix flour and salt; add yeast and stir thoroughly. Rub butter in with finger tips, then make a well in the center. Mix in milk and stir thoroughly until the dough pulls away from the sides. Place on floured surface and knead 10 minutes. Leave there to rise until doubled (40-80 min.), or place in oiled bowl somewhere warm.

Mix cheese and rosemary, and oil a loaf pan.

Once the dough has risen, punch it down and press or roll out into a rectangle. Spread the herbed cheese evenly over the dough. Fold the dough into thirds, and put in oiled loaf pan seam side down. cover with damp tea towel and let rise again until doubled.

Brush the top of the loaf with a saltwater glaze, and bake 40 min. until the edges pull away from the sides, the crust is golden brown, and the loaf sounds hollow when you tap it.

Preheat oven to 230C.

Credits: Adapted from Making Fresh Bread, p. 12.

2013-09-15: Either I’m out of practice or I didn’t get quite as much milk as I should have for the dough was far stiffer than I’m used to, and I kneaded for only 6 minutes. Fresh rosemary would be better than dried, but dried is all I have. I baked for 25 minutes instead of 40.