Flavorful Parmesan makes this homemade bread addictive.
Two 6-inch loaves, 8 slices each
Active Time: 30 minutes |
Total Time: 2 hours
2 envelopes active dry yeast, (4 1/2 teaspoons)
1 1/4 cups lukewarm water
2/3 cup nonfat dry milk
1 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
3 3/4-4 cups all-purpose flour, divided
1 large egg white, lightly beaten, for glazing bread
Dissolve yeast in water in a large bowl. Stir in nonfat dry milk, 1 cup Parmesan, whole egg, oil, sugar, salt, cayenne 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 out onto a lightly floured work surface and knead until the dough is smooth, elastic and only slightly sticky, about 5 minutes, adding additional flour as necessary. (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 350°F.
Brush the risen loaves with egg white. With a sharp knife, make three 1/2-inch-deep slashes in each loaf. Sprinkle loaves with the remaining 1 tablespoon Parmesan. Bake until the loaves sound hollow when tapped on the bottom, 25 to 35 minutes. Cool on a wire rack.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
19 mg Cholesterol;
26 g Carbohydrates;
8 g Protein;
1 g Fiber;
335 mg Sodium;
154 mg Potassium