Thursday, April 27, 2006

Parmesan Bread

It's the return of those little loaves - this time it's simply flavoured with Parmigiano Reggiano (Grana would be a good substitute).

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Parmesan Bread

2 teaspoons dry yeast
½ teaspoon sugar
2/3 cup lukewarm water
2 cups plain flour, sifted with ½ teaspoon sea salt
2 tablespoons olive oil
25 grams Parmigiano Reggiano, grated

Place the yeast, sugar and water in a bowl, whisk together and let sit 5 minutes to ensure the yeast activates.

Add the flour, olive oil and Parmigiano and using a dough hook, work the mixture for around 5 minutes until the dough is smooth.

Turn out onto a lightly floured board and knead for a couple of minutes to ensure the dough is nice and elastic and glossy looking.

Divide it into 6 - either by eye or use scales. Roll each piece into an elongated ball shape and place into a lightly greased mini loaf tin


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Cover with plastic wrap and let rise in a warm place until risen.

Bake in a preheated 180°C/350°F oven for around 20 minutes or until golden.

These were well matched to the Roasted Garlic and Onion Soup.

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2 comments:

  1. What a great idea to use the mini loaf tin. They look fantastic.

    ReplyDelete

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