Skip to content
December 29, 2014 / Chris Blum

Parmesan Bread

/home/wpcom/public_html/wp-content/blogs.dir/24f/19765641/files/2014/12/img_0609.jpg
This one is from Patricia Wells The Paris Cookbook and its tastes as good as it looks. It takes about 3 hours of mostly hands off time.

Ingredients:
1 tsp active dry yeast
1 tsp sugar
1 1/3 c lukewarm water
2 TBSP olive oil
2 tsp salt
3 3/4 c bread flour
3 oz grated parmigiano
1 large egg beaten with 1 TBSP cold water

In the bowl of a stand mixer stir together yeast, sugar and water. Let sit for 5 min until bubbly. Dump flour and cheese in and knead with bread hook for 6 – 7 minutes until it bounces back when touched.

Shape into a ball and cover with Saran Wrap for 1 hour.

Punch down and form into a rectangle, place in a 1 qt loaf pan. Cover with a towel and let rest 1 hour.

Preheat oven to 425.

Brush with egg wash. Slash the top with a razor of serrated knife several times.

Bake for 35 – 40 min until golden and instant read thermometer reads 200.

Transfer to a rack a cool.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: