Can I use whole wheat flour instead of white flour to make rosemary gruyere bread?
Yes, but whole wheat flour yields a denser loaf, so you may prefer using 3⁄4 of the amount of white flour in the rosemary gruyere bread recipe. You will find the best amount that works perfectly by experience.
Rosemary Gruyere Bread Bread Machine Recipe
Let’s make rosemary gruyere bread in the bread maker. Set up your machine at night and wake up to the delicious smell coming from your kitchen in the morning!
Tags: Rosemary gruyere bread
Here is a delicious rosemary gruyere bread that tastes herbal, cheesy, and savory. Fresh or dried rosemary leaves are one of the most favorite herbs of Mediterranean cuisine. It is used in many cooked foods, especially in meat dishes, and gives a mustard-like taste. You can also make rosemary tea with it.
Gruyere cheese, on the other hand, is a very popular swiss cheese with a sweet but slightly salty taste. It is commonly used in bakery goods because its taste is distinctive but not so heavy.
Rosemary gruyere bread combines these two tastes perfectly. Traditionally, rosemary gruyere bread dough is made the night before, left at room temperature overnight, then shaped and kept 2 more hours at room temperature for a second rise, and baked in a Dutch oven. However, with this recipe, your bread maker will take care of all these steps and offer you perfectly cooked, delicious bread in the morning.
Now go down to the recipe below and make rosemary gruyere bread for your loved ones today!
Tips for your bread maker:
Bread Machine Program: Basic (#1)
Delay Start Time Available: Yes
Color Option: Yes
Weight Option: Yes
- Loaf size: 2 pounds (1000 grams)
1½ cups water (at room temperature)
3 tablespoons olive oil
4 cups strong white bread flour
3 tablespoons granulated sugar
2 teaspoons salt
1½ teaspoons rosemary
1 teaspoon ground pepper
2 teaspoons instant dry yeast
1 cup shredded gruyere cheese
- Loaf size: 2½ pounds (1250 grams)
1¾ cups water (at room temperature)
4 tablespoons olive oil
5 cups strong white bread flour
4 tablespoons granulated sugar
2¼ teaspoons salt
2 teaspoons rosemary
1½ teaspoons ground pepper
2¼ teaspoons instant dry yeast
1⅓ cups shredded gruyere cheese
- Loaf size: 3 pounds (1500 grams)
2 cups water (at room temperature)
5 tablespoons olive oil
6 cups strong white bread flour
5 tablespoons granulated sugar
2½ teaspoons salt
2 teaspoons rosemary
2 teaspoons ground pepper
2½ teaspoons instant dry yeast
1⅔ cups shredded gruyere cheese
Open the lid of the bread maker and remove the pan from the machine by pulling it upward.
Make sure the pan is clean, and both kneading paddles are in place.
Add all of the ingredients to the bread pan in the order listed.
Put the bread pan back in the bread machine, pressing it down so that it clicks into its place, and close the lid.
Plug the bread machine into an outlet and press the “Power” button to turn the machine on.
Use the “Program” button to select program #1 for the basic cycle.
Press the “Color” button to choose your desired crust color.
Press the “Size” button to choose the weight of the loaf you are making. The time display will also change as you select the size of the bread since larger loaves take longer to cook.
Press the “Start” button to start the bread-making cycle.
The machine will let you know by making a beep sound once the bread-making cycle is finished. Open the lid at this time and remove the bread pan out by using a pot holder.
If you do not remove the loaf immediately, the bread machine will automatically go into a warming cycle to keep the bread warm for one hour.
After taking the bread pan out of the machine, flip the pan over and gently tap it to remove the bread. Make sure the kneading paddles are taken out of the bread loaf.
Your rosemary gruyere bread is ready.
Slice it and enjoy!
HOW TO STORE ROSEMARY GRUYERE BREAD:
You can store rosemary gruyere bread slices in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 1 week.
You can freeze the leftover rosemary gruyere bread slices as well. They feel as fresh as newly baked when you thaw and toast them.