Lemon Rosemary Bread

Makes 4 Mini Loaves

Ingredients:

3 cups Water (90 degrees)

1 1/2 tbsp Kosher Salt

1 1/2 tbsp Granulated Fast Acting Yeast

6 cups King Arthur Flour (or 6 1/2 All-Purpose Flour)

1 Lemon, zested

1 tbsp Rosemary, dried

1/4 cup Gruyere Cheese, shredded

Method:

1) Place water, salt, and yeast in a large bowl. Whisk together.

2) Add lemon zest, rosemary, and cheese to bowl and mix with wooden spoon.

3) Add flour and stir with a wooden spoon until no liquid remains in the bottom.

4) Place lid on bowl, but nit tight. Let it rise for two hours.

After rising dough may be placed in fridge for up to 2 weeks or may be baked right away.

5) Heat oven to 450 degrees. While heating pull out a 1/4 of the dough and make an oblong shape by rolling dough under and into itself (making the top smooth).

6) Place dough onto floured surface and repeat with the rest of the dough to make four equally sized loaves. Cover with towel for 30 minutes.

7) Place dough in mini loaf pans (I love mine from Pampered Chef) with as little handling as possible. Place loaf pans in oven with the rack on the lower 3rd of oven.

8) Place 1 cup of hot water in an old pie pan in oven with the rack on the upper 3rd of oven.

9) Bake for 30 minutes.

This is best hot right out of the oven with a little butter!

Recipe is adapted from Artisan Bread by Krishyon Young