This is the perfect soup companion.  Use the leftovers to make some awesome Panini or sandwiches.  This bread is tender and flavorful– and pretty darn easy to make!


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  • 1.5 cups bread flour
  • 1.5 cups all purpose flour
  • 2 tsp salt
  • 1 Tbsp sugar
  • 1 package rapid rise yeast (2.25 tsp)
  • 1.33 cups warm water
  • 3 Tbsp olive oil, divided
  • 2 Tbsp chopped fresh rosemary or 2 tsp dried
  • 2 Tbsp grated parmesan cheese
  1. Combine flours and salt in a large bowl.  Make a well in the center and add the sugar, yeast and water.  Let stand 5 minutes or until yeast is creamy and foamy.  Pour 2 Tbsp of the olive oil on top of the foamed yeast.  Stir to mix from the center of the bowl, gradually widening the stirring to take in all the flour.
  2.  Turn out onto a floured surface and knead just until smooth.  Keep dough soft.  Pour 1/2 tsp oil into a clean bowl and spread around.  Place the dough in the bowl, turning to coat with oil.  Cover and let rise until doubled, about 30 to 45 minutes.
  3. Punch dough down.  Use 1 tsp oil to coat a baking sheet and put the dough on the baking sheet (I use a half-sheet pan).  Gently press the dough out to about 1/2 inch thick.  Use the handle of a wooden spoon to dimple the dough all across the top.  Sprinkle with rosemary and Parmesan.
  4. Place in a cold oven on the center rack.  Place a pan of hot water on the shelf below and let rise about 20 minutes.  Make sure there is nothing else in the oven.  If there is a baking stone, it will prevent the oven from getting hot fast enough to evenly cook the bread, so take it out.
  5. Turn on oven to 375 degrees and bake for 20 to 25 minutes, or until browned on top.  Remove from pan and cool on a wire rack. Serve warm with olive oil and balsamic vinegar for dipping.

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