{"id":2929,"date":"2024-12-10T14:09:22","date_gmt":"2024-12-10T14:09:22","guid":{"rendered":"https:\/\/www.readyprepheal.com\/?p=2929"},"modified":"2025-02-01T19:47:26","modified_gmt":"2025-02-01T19:47:26","slug":"cheesy-garlic-rosemary-sourdough-loaf","status":"publish","type":"post","link":"https:\/\/www.readyprepheal.com\/?p=2929","title":{"rendered":"CHEESY GARLIC ROSEMARY SOURDOUGH LOAF"},"content":{"rendered":"\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

1800 \u2013 1900 Grams of Prepared Sourdough, Ready for 2nd<\/sup> Rise<\/p>\n\n\n\n

1 Cup Marinara for Serving<\/p>\n\n\n\n

FILLING INGREDIENTS<\/p>\n\n\n\n

2 Tablespoons Fresh Rosemary Finely Chopped<\/p>\n\n\n\n

1\/3 Cup Jack Cheese, Shredded<\/p>\n\n\n\n

\u00bd Cup Mozzarella Cheese, Shredded<\/p>\n\n\n\n

1\/3 Cup Parmesan Cheese, Shredded<\/p>\n\n\n\n

1 Tablespoon Garlic Powder<\/p>\n\n\n\n

TOPPING INGREDIENTS<\/p>\n\n\n\n

\u00bd Cup Mozzarella, Shredded<\/p>\n\n\n\n

1 Cup Jack, Shredded<\/p>\n\n\n\n

\u00bc Cup Parmesan, Shredded<\/p>\n\n\n\n

ASSEMBLY<\/p>\n\n\n\n

    \n
  1. Once your prepared sourdough is ready for the 2nd<\/sup> rise you can add the filling and toppings.\u00a0<\/li>\n\n\n\n
  2. In a medium sized mixing bowl add the rosemary, 1\/3 cup jack cheese, \u00bd cup mozzarella cheese, 1\/3 cup parmesan cheese, and garlic powder.\u00a0 Mix well.<\/li>\n\n\n\n
  3. Fold in the cheese mixture.\u00a0 Allow the dough to rise.\u00a0 It should almost double in size.\u00a0 This can typically take 2 hours.\u00a0<\/li>\n\n\n\n
  4. In a small mixing bowl add the remaining mozzarella, jack, and parmesan.\u00a0<\/li>\n\n\n\n
  5. Top your risen dough with the cheese mixture.<\/li>\n\n\n\n
  6. Bake your sourdough how you typically would, or by using my suggested baking method.<\/li>\n\n\n\n
  7. Preheat your oven to 500F with your empty Dutch oven inside.\u00a0<\/li>\n\n\n\n
  8. Heat the Dutch oven at 500F for an hour.<\/li>\n\n\n\n
  9. Transfer the dough to parchment paper, and add it to your Dutch oven and cover.<\/li>\n\n\n\n
  10. Bake at 500F for 20 minutes.<\/li>\n\n\n\n
  11. Turn the oven down to 425F and bake for 16 \u2013 18 minutes.\u00a0 Keep covered, and remove when there is about 5 minutes left.\u00a0 Closely watch the bread to make sure the cheese does not brown too much.<\/li>\n\n\n\n
  12. Remove from the Dutch oven and parchment paper.\u00a0<\/li>\n\n\n\n
  13. Allow to cool for 1 hour.<\/li>\n\n\n\n
  14. Slice and serve with your favorite marinara sauce.\u00a0<\/li>\n\n\n\n
  15. ENJOY!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    INGREDIENTS 1800 \u2013 1900 Grams of Prepared Sourdough, Ready for 2nd Rise 1 Cup Marinara for Serving FILLING INGREDIENTS 2 Tablespoons Fresh Rosemary Finely Chopped 1\/3 Cup Jack Cheese, Shredded \u00bd Cup Mozzarella Cheese, Shredded 1\/3 Cup Parmesan Cheese, Shredded 1 Tablespoon Garlic Powder TOPPING<\/p>\n

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