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Parmesan Bread

Reggie Dwork <reggie@reggie.com>
Wed, 28 Aug 1996 22:21:04 -0700
v096.n037.1
I made this using the Kitchen Aid rather then the food processor.  So what I
have done is put the original directions in and then after that gave you the
directions for using a mixer to make it.  It was extremely good....I was
quite surprised.  After the first rise I almost threw it out thinking that
it was a wasted loaf...it didn't rise hardly at all.  But I decided to
continue with it to see what would happen.  I was totally amazed when I came
back after the second rise and it actually looked good.  Went ahead and
baked it and it has a great taste.  Now, I will make it again and add some
other ingredients.

                     *  Exported from  MasterCook  *

                           Parmesan Bread <R T>

Recipe By     : Cooking Light, Sept 1996, pg 76
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads                           Hand Made

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  Tsp           Active Dry Yeast -- Or 1 Package
     1/2  Tsp           Sugar
   1      C             Warm Water -- (105 - 115 Deg F)
   1 3/4  C             Bread Flour
   1      C             Semolina Flour
     1/2  C             Shredded Parmesan Cheese -- *Note
   1      Tsp           Salt
   1      Tsp           Olive Oil -- **Note
   1      Tbsp          Semolina Flour

If you can't find semolina flour increase the bread flour to 2 1/4 C and add
1/2 C cornmeal.

*NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used
1/2 C.
**NOTE:  Original recipe used 2 tsp olive oil ... I used 1 tsp.

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.
Place bread flour, 1 C semolina flour, cheese, and salt in a food processor;
for food processor pulse 3 times or until blended...(for mixer I just
briefly mixed it till blended).  With processor (or mixer) on slowly add
yeast mixture and oil through food chute; process until dough forms a ball.
Process 40 additional seconds....(for mixer I just mixed it with the dough
hook for another couple of minutes).  Turn the dough out onto a lightly
floured surface, and knead 3 to 4 times.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15
minutes or until doubled in bulk.  Punch dough down, divide into 2 equal
portions.  Shape each portion into a 6 inch round loaf.  Place loaves on a
large baking sheet coated with cooking spray and sprinkled with 1 T semolina
flour.  Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf.
Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 425 deg F.  

Lightly spray loaves with water.  Bake at 425 deg F for 20 minutes or until
loaves sound hollow when tapped, misting loaves every 7 minutes during
baking time.  Remove loaves from pan; let cool on a wire rack. 

Note: Misting the bread with water gives the crust a chewy texture.  Simply
fill a clean spray bottle with water and spritz bread frequently during baking.

Using a Kitchen Aid instead of a food processor:
Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.
Place bread flour, 1 C semolina flour, cheese, and salt in the mixing bowl
with the bread hook and mix until blended.  With the mixer on slow add yeast
mixture and oil through food chute; process until dough forms a ball,
another couple of minutes.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15
minutes or until doubled in bulk.  Punch dough down, divide into 2 equal
portions.  Shape each portion into a 6 inch round loaf.  Place loaves on a
large baking sheet coated with cooking spray and sprinkled with 1 T semolina
flour.   Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf.
Cover and let rise 30 minutes or until doubled in bulk.

Continue as above for food processor method.

Yield: 2 loaves, 8 servings per loaf.

This was **very** good!!

Entered into MasterCook and tested for you by Reggie Dwork  <reggie@reggie.com>




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NOTES : Cal  109.1
Fat  1.4g
Carbs  19.4g
Fiber  1g
Protein  4.4g
Sodium  177mg
CFF  11.4%