5 from 1 vote

herb/parmesan bread

Prep Time1

Active Time30

Course: antipasta, Appetizer, Breakfast, Dinner, Lunch

Yield: servings

Calories: 180kcal

Author: Chef Verde

Materials

⅔ cup water warm approximately 1 06°F
⅔ cup milk warm approximately 110°F
2 tsp olive oil
1 ½ tsp salt
1 tbsp brown sugar
480 g bread flour divided 200-200
2 ¼ tsp yeast
2 egg white
1 tbsp water
1 Tbl dried herb or 1/8 cup fresh
2 Tbl parmesan cheese shredded

US Customary - Metric

Instructions

add dry ingredients( brown sugar, salt, (Half) bread flourand yeast} to large mixing bowl including milk if using powdered milk
Add the warm water, warm milk (or water for powdered milk), olive oil, and one egg white to bowl
mix with wooden spoon.
Gradually add another remaining flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl
Drizzle a separate, large, clean bowl generously with olive oil and up the sides of the bowl.
Lightly dust your hands with flour and form your dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly and place it in a warm place.
Allow to rise until doubled in size, about 30 minutes.
divide and make desired loaves slice a line down the center of each loaf without deflating the dough
In a small bowl, mix the egg white and 1 tablespoon of water. Using a pastry brush, brush the mixture onto the top and sides of the dough.
Bake at 350° F for 25-30 minutes, until the bread sounds hollow when tapped. Transfer to a cooling rack and let cool completely before slicing.
.if pizza, bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden
brown. Slice and serve.
make sure that your water isn't too hot or it will kill your yeast!

Notes

This recipe makes one 2 lb loaf or two smaller loaves. You can also shape it into 6 hoagie rolls or 8
hamburger style buns/dinner rolls.
Store in a bread box, bread bag, or plastic bag for up to 2 days at room temperature. It can be kept
in the fridge for up to 5 days and in the freezer for about 6 months.

Nutrition