Parmesan Bread
Submitted by sunflower
Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.
YIELD
2 loavesPREP
25 minCOOK
35 minREADY
3 hrsA full cup of grated Parmesan goes directly into this yeast bread dough, giving every slice a salty, nutty cheese flavor that’s baked in, not just sprinkled on top. A pinch of ground cayenne adds a quiet warmth that you feel in the back of your throat but can’t quite identify. It’s the kind of subtle kick that keeps you reaching for another piece.
The dough is straightforward: yeast, water, nonfat dry milk powder, egg, olive oil, and flour. The dry milk powder adds richness and helps the crust brown beautifully. Kneading until smooth and elastic, then a double rise (once in the bowl, once shaped on the baking sheet) builds the structure for a loaf with good height and an open, airy crumb.
Brushing with beaten egg white before baking creates a glossy, slightly crisp crust. The slashes aren’t just decorative; they control where the loaf splits during the oven spring so it expands evenly.
Pro Tips
- Knead for a full 5 minutes. The dough should feel smooth and spring back when poked. Under-kneaded dough makes a dense, heavy loaf.
- Use lukewarm water, not hot. Water that’s too hot kills the yeast before it can work.
- Tap the bottom of the baked loaf. A hollow sound means it’s done. A thud means it needs more time.
Variations
- Add fresh rosemary and cracked black pepper to the dough for a herb-Parmesan version.
- Shape the dough into rolls instead of round loaves. Reduce baking time to 15 to 20 minutes.
- Mix in sun-dried tomatoes and chopped olives for a Mediterranean-style Parmesan bread.
Ingredients
Directions
In a large bowl, dissolve yeast in water.
Stir in nonfat dry milk, 1 cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups of the flour.
Beat well with a wooden spoon.
Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl.
Turn onto a lightly floured work surface and knead for 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic and only slightly sticky.
(Alternatively, the dough can be mixed and kneaded in a stand up electric mixer fitted with a dough hook.)
Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap.
Let rise in a warm place until doubled in volume, about 1½ hours.
Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball.
Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes.
Meanwhile, preheat oven to 350℉ (180℃).
Brush the risen loaves with beaten egg white.
With a sharp knife, make three ½ inch deep slashes in each loaf.
Sprinkle loaves with the remaining 1 tablespoon cheese.
Bake for 25 to 35 minutes, or until the loaves sound hollow when tapped on the bottom.
Cool on a wire rack.
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