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.