From EatingWell: May/June 1995
Flavorful Parmesan makes this homemade bread addictive.
- 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: 166 calories; 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.
Nutrition Bonus: Folate (28% daily value), Selenium (20% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch
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- Ease of Preparation
- Total Time
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- May/June 1995