Parmesan Bread
Yield
2 loavesPrep
25 minCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | teaspoons |
yeast, active dry
|
|
| 1 ¼ | cups |
water
lukewarm |
|
| ⅔ | cup |
milk, skim, (non fat) powder
|
|
| 1 | cup |
Parmesan cheese
plus 1 tablespoon |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| 3 ¾ | cups |
all-purpose flour
|
|
| For glazing bread | |||
| 1 | each |
egg whites
lightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
yeast, active dry
|
|
| 296 | ml |
water
lukewarm |
|
| 158 | ml |
milk, skim, (non fat) powder
|
|
| 237 | ml |
Parmesan cheese
plus 1 tablespoon |
|
| 1 | large |
eggs
lightly beaten |
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
ground |
|
| 887 | ml |
all-purpose flour
|
|
| For glazing bread | |||
| 1 | each |
egg whites
lightly beaten |
*
|
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.
