Gorgeous Golden Colored Bread!
This Parmesan Pimiento Bread is flavored with savory grated Parmesan Cheese, pimiento peppers and fresh rosemary. It bakes up beautifully in the KitchenAid Bread Bowl Attachment or in a 6-8 quart oven-safe Dutch oven.
Bread Making Process:
Parmesan Pimiento Bread
- KitchenAid Bread Bowl Attachment or 6-8 qt heavy duty oven-safe dutch oven with lid.
- KitchenAid Stand Mixer with Dough Hook
- 483 g all-purpose or bread flour (3 ½ cups), plus more for forming dough I used King Arthur Flour (11.7% Protein)
- 1 package quick/instant dry yeast
- 1 cup grated Parmesan cheese
- 1 teaspoon minced fresh rosemary
- 4 oz jar diced Pimientos – well drained – squeezed
- 3/4 teaspoon salt
- 1 ¼ cups water room temperature
- 1 tablespoon olive oil
Making the Dough:
- NOTE: You can mix this right in your stand mixer bowl and use your dough hook. You can also do all the rising right in your stand mixer bowl or any bowl. For the directions I will be referencing the bread bowl attachment.
- Warm bread/mixing bowl by filling it with hot water. Then pour out water and pat dry.
- To warmed bowl add flour, yeast, salt, Parmesan cheese and rosemary. Attach dough hook and mix to combine dry ingredients.
- Add pimiento peppers and with mixer running on speed 2 drizzle in the water and oil. Mix for about 1 minute on speed 2 to combine ingredients and form a shaggy mixture.
- Knead on Speed 2 for about 3-4 minutes until dough forms ball and mixture starts to pull away from the sides of the bowl. Scrape down bowl as needed during the process. The dough at the bottom of the bowl is usually sticky and may not pull away from the bottom of the bowl. This is normal.
- Remove dough from bowl temporarily (place on plate or parchment.) Rinse out bowl, dry and rub with some oil. Place the dough into the oiled bowl, turn over so oiled side is facing up. Add lid to bowl or cover with plastic wrap and set to rise in warm place for 1 – 1.5 hours or until doubled in size. If using the bread bowl – it will rise to the top marking on the inside of the bowl.
- Uncover the bowl and gently pull the dough out onto a lightly floured surface.
- Form the loaf by grasping the top of the dough, pulling gently outward and then folding downward to the center of the dough. Rotate the dough a 1/4 turn and repeat the folding. Continue for about 2 full turns. Flip the dough seam side down and use hands to cup around the sides of the dough to form a nice round mound.
- Wipe out any pieces of residual dough in bowl. Sprinkle bowl with a little flour. Return the dough, seam side down to the Bread Bowl, place the lid on (or cover with plastic wrap) and rise for about 1-hour in a warm place our until just about doubled in size. It's fine if it doesn't completely double.
- While dough is rising, set oven rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl (or dutch oven with lid) to fit.
- Preheat oven to 450 degrees F.
- Bread Bowl: Cut a round of parchment 2-3 inches larger than the lid of the Bread Bowl. (The side with the ridge about an inch from the edge – is the side the bread bakes on.)
- Dutch Oven: Cut parchment to form a sling that you will use to lower and lift the bread in and out of the pot.
- Bread Bowl: Carefully invert the dough from the Bread Bowl onto the parchment covered lid – taking care to not deflate the dough (the fold-side facing upward). Clean out the bowl of the bread bowl if necessary. Spray the inside of the bread bowl with non-stick baking spray or rub with a little oil.
- Dutch Oven: Carefully invert the dough from the bowl onto the parchment – taking care to not deflate the dough (the fold-side facing upward). Use parchment to lower dough into pot – cover with lid.
- Bread Bowl: Invert Bread Bowl onto lid (with dough). (Lid now on the bottom, bowl upside down over the lid/loaf.) You'll need to tuck the parchment into the lid. This loaf bakes up pretty puffy and will touch the sides of the bowl. The parchment and non-stick spray help to keep it from sticking to the bowl. Place in oven.
- Bake covered for 30 minutes. After the 30 minute covered bake time, carefully remove the Bread Bowl top or dutch oven lid. (for bread bowl – I find it easiest to slighlty rotate lid with my pot holders, then I can more easily grip the lid handles to remove.) Now it's time for the loaf to get browned.
- Continue to bake loaf for 10 minutes uncovered. The loaf will develop a dark crust and will sound hollow when tapped and should read about 205 degrees F. on an instant read thermometer.
- Remove from oven and cool completely on a wire rack before cutting.