Parmesan Bread (Eating Well)

Recipe Ingredients

2		Active dry yeast - (4-1/2 tsp)
1 1/4 cups	296ml	Lukewarm water
2/3 cup	157ml	Nonfat dry milk
1 cup	146g / 5.1oz	Grated parmesan cheese - (plus 1tbsp.)
1 cup	198g / 7oz	Egg - lightly beaten (large)
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Ground red cayenne pepper
3 3/4 cups	234g / 8.3oz	All-purpose flour - (3 3/4 to 4)
		For Glazing Bread
1		Egg white - lightly beaten

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.

Source:
the May/June 1995 Eating Well Magazine.

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