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