Rosemary Dutch oven bread with Parmesan and Romano cheeses
When I shared this with my father, another dyed-in-the-wool foodie, he told me that this is the best bread he has ever tasted. He said "You know, I used to go to Brothers restaurant in Solvang. They had a baker come in every morning and prepare bread for that night's dinner. I loved that bread. And this is the best I've ever had."
It's a simple tweak on a traditional Dutch oven bread recipe, with the addition of rosemary and cheese along the way. All it takes is patience (letting it rise undisturbed for 18 hours); a piece of equipment you may already have in your kitchen (a Lodge cast-iron Dutch oven with a skillet lid); and one little trick (cooking the bread in an inverted Dutch oven).
The basic recipe for crusty Dutch oven bread is as follows.
- 405g bread flour 
- 1 tsp active dry yeast
- 1½ tsp salt
- 1½ cup (355ml) warm water
Whisk together dry ingredients in a bowl. Stir in warm water until well-combined. Cover bowl with a lid, or tightly with plastic wrap, and set on the counter for 18 hours to rise on its own.
Preheat oven to 450°F with the Dutch oven inside, with the lid separate from the base. After your oven has reached 450°, it will take another 30 minutes or so for the Dutch oven to reach 450°.
During this preheating time, remove the sticky dough from the bowl with floured hands and placed on a heavily-floured surface. Stretch the top into a smooth surface and tuck the edges underneath to form a round loaf. Let it sit on the surface until the Dutch oven is fully heated.
Carefully remove both pieces of the Dutch oven from your oven and place on the stovetop. Set the dough ball on the skillet side (the interior of the lid) of the Dutch oven, and carefully place the Dutch oven itself, upside-down, on top as a dome. (Yes, you are cooking in the interior of an upside-down Dutch oven.)
Carefully replace the Dutch oven into your preheated oven. I cannot stress the "carefully" bit enough. For best results, wear silicone cooking gloves in which you are holding cloth potholders. A heavy piece of 450° cast iron can cause serious injuries.
After 30 minutes, remove the dome, leaving the bread on the skillet surface. Bake for another 10 minutes to brown and shake onto a cooling rack.
To turn it into rosemary bread with Parmesan and Romano, reduce the salt in the recipe to ½ tsp. Take 1½ sprigs of fresh rosemary. Rinse and pat dry. Remove the leaves and snip the leaves into thirds with a pair of kitchen scissors, discarding the stems. Add to the dry ingredients, along with unpacked, coarsely-grated Parmesan and Romano cheeses (about ⅓ cup total). Add the warm water as you would in the basic recipe, and proceed as above.
And voila! You've just made "the best bread in the world". According to my dad.
 Yes, it's a little weird that I'm switching between imperial/metric and weight/volumetric units like this, but it's how I measure it. Feel free to convert it. 405g of bread flour is about three cups.
 Using bread flour is important. All-purpose flour does not have the necessary gluten percentage to form the delightful big air pockets.