MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Parmesan Herb Bread
Categories:
Yield: 16 Servings
2 c Warm water
1 pk Active dry yeast
1/2 ts Sugar
6 c To 6 1/2 cups bread flour
1/2 c Grated Parmesan cheese
1/4 c Olive oil
1 ts Salt
1 ts Dried basil
1/2 ts Dried oregano leaves
1/4 ts Cracked black pepper
2 tb Semolina or cornmeal
MMMMM-------------------------EGG GLAZE---------------
1 lg Egg white
1 tb Water
1. In large bowl, preferably of heavy duty mixer,
combine 1/2 cup warm water, the yeast and sugar;
stir to dissolve yeast. Let stand until foamy,
about 5 minutes.
2. Add remaining water, 4 cups flour, the cheese,
oil, salt, basil, oregano and pepper to yeast
mixture. With wooden spoon or dough hook of mixer,
beat 1 to 2 minutes or until smooth. Add 1 1/2
cups of the remaining flour, 1/2 cup at a time,
and beat until soft dough forms that pulls away
from the bowl as it is beaten.
3. Turn dough out onto lightly floured board.
Knead dough, adding as much of the remaining flour
as necessary to prevent stickiness, until smooth
and elastic, about 5 minutes.
4. Wash, dry, and oil mixing bowl. Place dough in
bowl, turning to bring oiled side up. Cover bowl
with a clean cloth and let rise until doubled in
size, about an hour.
5. Meanwhile, grease 2 large baking sheets.
Sprinkle semolina in a 3 inch wide strip
diagonally across each sheet. Turn dough out onto
lightly floured board and divide into 2 equal
pieces; with hands, roll each piece into a 16 inch
long loaf. Place loaves diagonally in greased
sheets on top of semolina. Cover loaves with clean
cloths and let rise in warm place until doubled in
size, about 45 minutes.
6. Heat oven to 400°. Prepare egg glaze (lightly
beat egg white and water). With sharp knife, make
several 1/4 inch deep slashes in top of each loaf.
Gently brush egg glaze in the surface of the
loaves.
7. Bake loaves 20 minutes; remove from oven and
brush again with glaze. Return to oven and bake 10
to 15 minutes longer or until loaves are golden
brown. Cool loaves on wire rack at least 15
minutes before serving warm, or cool completely.
8. To serve, cut each loaf crosswise into 8 thick
slices. Store any remaining bread in an airtight
container to retain freshness.
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