This recipe recipe can be shaped in a variety of ways from cloverleaf, sticks, loaf or rolls. So no matter the occasion, they are well worth the time to make them and present them as you would like to make an impressive addition to any meal.
Parmesan-Herb Bread
2lb Loaf Recipe
Ingredients:
- 1 ¼ Cup Warm Water (100-110 degrees)
- 1 Tablespoon Oil (Olive, Canola, Safflower or Sunflower)
- ¼ Cup Sweet Stuff (Sugar, Honey or Sucanant)
- 1 Medium Egg
- 3 ½ Cups of Hard White Flour *Milled in your Wondermill
- 1/4 C Grated Parmesan Cheese
- 1 TBS Oregano
- 1 tsp Onion Salt
- 1 tsp Garlic Salt
- ¼ Cup Gluten
- 1 ½ teaspoon Fleishmann’s Instant Yeast
- Another Egg & 1 TBS cold Water for Egg Wash
- Another 1/4 C Grated Parmesan Cheese
For Bread Machine: Put ingredients in in order given and set to
‘Dough Setting’ – now go fold clothes, vacuum and clean the shower
(o:
By Hand or with the WonderMix Deluxe: Mix all the water, oil, egg and sweet stuff together in your mixing bowl. Proof your yeast in the whole liquid if you want to. Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do. In a separate bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it).
Slowly add each of the dry ingredients to the liquid stirring or mixing with beaters until too hard to use a spoon, then start the hand kneading process (or if in the WonderMix Deluxe – start the dough hooks when dough becomes stiff).
Knead (by hand) minimum 10 minutes – up to 15 minutes or with the WonderMix Deluxe dough hook for 5-10 minutes or until dough feels elastic and looks silky-like.
Cover bowl with a clean cloth towel.
Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double the size it started.
Remove from bowl and punch it down to get all the air out after it rose the first time.
(All above steps are usually done on ‘Dough Setting’ of your bread machine)
Turn out onto AN OILED (not floured – it makes it heavy and dense) surface to REST for 5 minutes (this helps the gluten that has formed to relax a bit and not ‘crack’ the crust).
Now form your loaf by flattening by hand, and rolling up like a ‘jelly roll’ and after tucking ends in and seam side down, place it into a greased loaf pan.
Beat the 1TBS cold water in with one egg in a small bowl and brush the top of the loaf. Sprinkle with a light dusting of Parmesan Cheese.
Cover the pan with a clean towel and let rise in a semi-warm place another 30 minutes.
Last 10 minutes of rising, preheat oven to 350 degrees (be sure your racks are placed so that loaves bake in the middle of the oven).
Bake 18-22 minutes in center of the oven. Start checking for golden tops and ‘hollow’ sound when top is tapped at about 18 minutes.
Take out of pans and cool on a wire rack.
Wait at least 10 minutes before attempting to cut – or it smooshes!
If you can wait that long after smelling it bake! Use a serrated
knife for best results in cutting.
Use a good olive oil and balsamic vinegar for dipping!
Other shapes/uses:
This same recipe can be many smaller shapes. Simply shape differently and bake approximately 15 minutes on 350.
Cloverleaf Rolls – about 12 – divide into 12 equal weight balls of dough. Then separate each each ball into three equal balls. Place all three in the base of a greased muffin tin. Fill each muffin tin with the 3 small dough balls made from the 12 larger dough balls. Brush with egg wash and top with the Parmesan Cheese. They will rise and and fill the muffin tin cup in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Herb Sticks – about 12 – divide into 12 equal weight balls of dough. Roll like a thick play-doh snake and place on a baking sheet not touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Dinner Rolls – about 24 – divide into 24 equal weight balls of dough. Make a ‘domino’ sized oblong dough ball with creases on the bottom and place in a casserole dish not quite touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag. These will pull apart easily.
For step by step pictures and instructions of my FAVORITE way to shape and serve this recipe (Rosettes pictured below) be sure to visit the archived post of our monthly newsletter.
