Rosemary-Parmesan Sourdough Bread |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf with cheese. It was deemed ready for the public! Next time may try adding a couple tablespoons of sun dried tomatoes. Ingredients:
1 1/2 cups sourdough starter |
1/2 cup milk |
2 tablespoons oil |
1 tablespoon honey |
3 cups bread flour (depending on the consistency of the starter more may be needed) |
2/3 cup grated parmesan cheese |
1 tablespoon fresh rosemary |
1 teaspoon salt |
1 egg white |
1 tablespoon water |
3 tablespoons parmesan cheese, finely grated |
Directions:
1. Proof starter over night before making bread.
2. To Kitchen Aid mixing bowl add all the ingredients (except toppings).
3. Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
4. Remove dough to greased bowl, turning once to coat.
5. Cover and allow to rise until doubled (approximately 1 hour).
6. Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
7. Cover and allow bread to rise until double in size.
8. Preheat oven to 375 dgrees.
9. Lightly beat 1 egg white with 1 tablespoon water.
10. Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
11. Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.
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