Directions:
- In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
- Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
- Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.
- Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.
- Bake 10 minutes. Reduce the oven temperature to 400°F, bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.95 Kcal (1704 kJ) | ||
| Calories from fat | 130.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 22% | |
|---|---|---|---|
| Cholesterol | 25.14mg | 8% | |
| Sodium | 885.64mg | 37% | |
| Potassium | 109.85mg | 2% | |
| Total Carbs | 47.67g | 16% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 21.23g | 42% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.6mg | 14% | |
| Calcium | 453.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 285.85 Kcal (1197 kJ) | ||
| Calories from fat | 91.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 22% | |
|---|---|---|---|
| Cholesterol | 17.66mg | 8% | |
| Sodium | 622.09mg | 37% | |
| Potassium | 77.16mg | 2% | |
| Total Carbs | 33.48g | 16% | |
| Sugars | 0.63g | 4% | |
| Dietary Fiber | 1.18g | 7% | |
| Protein | 14.91g | 42% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.8mg | 14% | |
| Calcium | 318.6mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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