Parmesan Bread

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.

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.


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