Ingredients Jump to Instructions ↓

  1. 2 Active dry yeast - (4-1/2 tsp)

  2. 1 1/4 cups 296ml Lukewarm water

  3. 2/3 cup 157ml Nonfat dry milk

  4. 1 cup 146g / 5.1oz Grated parmesan cheese - (plus 1tbsp.)

  5. 1 cup 198g / 7oz Egg - lightly beaten (large)

  6. 1 tablespoon 15ml Olive oil

  7. 2 teaspoons 10ml Sugar

  8. 1 1/2 teaspoons 7 1/2ml Salt

  9. 1/2 teaspoon 2 1/2ml Ground red cayenne pepper

  10. 3 3/4 cups 234g / 8 1/3oz All-purpose flour - (3 3/4 to 4) For Glazing Bread

  11. 1 Egg white - lightly beaten

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 1-1/2 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 350F. Brush the risen loaves with beaten egg white. With a sharp knife, make three 1/2 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. Makes two 6-inch loaves, 8 slices each.


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