Tuscan Boule Italian Cheese Bread

I make bread A LOT! There's just something about homemade bread. The aroma fills the house up and pulling a piece off of a freshly baked bread that is still warm is just a comforting feeling. You will rarely see me buying bread in the store when I can bake my own in hardly any time.

When it comes to dinner, my family is always looking for the bread. So naturally I always have something fresh and homemade on hand to pair with our evening meal.

I have made this bread about 100 times so far. And every time I do, I change it up. Whether I throw in grated gruyere cheese, or kalamata olives, or even chocolate on occasion. Whatever sounds good and I have on hand, I add to it. It's such a versatile recipe, the possibilities are endless.

Today I made an Italian herb and cheese artisan bread. The recipe is below.

Ingredients:

6 cups bread flour (I use King Arthur Organic - can also sub AP flour)
1 cup shaved parmesan cheese
1 cup grated gruyere
2 Tablespoons dry yeast (I use Red Star Platinum)
2 Tablespoons granulated sugar
1 Tablespoon Kosher Salt
1 Tablespoon dried italian seasoning
1 teaspoon dried Rosemary
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon fresh minced garlic
2 1/4 cups of hot tap water (approximately 100F)
A few Tablespoons of Extra Virgin Olive Oil

Place the flour, cheese, yeast, sugar, salt, and seasonings including garlic in a KitchenAid mixer. Whisk all ingredients together and then slowly pour the hot water in. With dough hook attached, knead dough on low for 6-8 minutes. Dough should pull away from sides but not too sticky, if too wet add a small amount of flour until it pulls away into a ball. Drizzle 1 Tablespoon of olive oil over dough and rub to coat evenly. Leave in bowl and cover with a damp towel and place in a warm place for 30 minutes. Remove dough and divide in 2 equal pieces. Gently knead each piece then fold over all sides and tuck under dough. Place both on cookie sheet spaced 4 inches apart. Slash an "X" on the top with a sharp knife. Sprinkle tops with olive oil and rub tops to coat. Sprinkle shaved parmesan over top. Place in cold oven, center rack and turn oven on 400F. Place roasting pan on the lower rack and fill with 2 cups of HOT tap water. Close oven quickly. Bake for 35-40 minutes or until browned on top and bottom and cooked thoroughly. Remove and let sit for 15 minutes before slicing.