Prep 3 hrs
Cook 45 mins
This is one of those recipes that you can taste with your imagination! I haven't made it yet, but I will soon. I just know it is going to be really yummy with my next Italian dinner!
- Starter must be proofed overnight or up to 12 hours before making bread.
- Add ingredients to bread machine in the order recommended by your machine's manufacturer.
- Select Dough cycle and start.
- When dough has finished kneading, but before it goes into the rise, remove from machine and shape into loaf or loaves.
- You could do standard loaves, or a free-form round or oval, or elongate.
- Let bread rise until double in bulk, covered.
- For a nice touch, lightly beat 1 egg white with 1 Tbsp water and brush top of loaf with this egg wash, and then sprinkle with fresh Parmesan, finely shredded.
- Bake at 375 degrees F for 30 to 45 minutes, depending on the size of loaves.
- NOTE: Roasted garlic could be used, in which case I would increase the amount because it is milder in flavor.
This bread is so incredibly aromatic that it's almost sinful. I used olive oil, fresh shredded parmesan cheese and about 5 small cloves of fresh garlic. The wet to dry ingredients ratio was a bit off for me. The dough was way too bulky and dry (my bread machine had trouble with it) so I had to add an additional 1/4 cup of starter and about a 1/4 cup of water to get a workable consistency. The dough then came out silky and smooth. I hand formed it into an elongated rustic loaf and we're using my garlic cheese spread as a topping for dinner tonight. I ate both heels already and the flavor is magnificent.
I found that 3 cups of flour was just the right amount to make great bread from this recipe. I used Parmesan and some shredded Asiago, and also added about 1/2 tsp of Lumberman's Steak seasoning, a tremendous mix of various herbs and salt. Next time I will use it instead of the salt. The loaf I made is still baking, but the rolls I made are done - I sprinkled half of them with the lumberman's seasoning- Oh My!Delicious! So start with 3 cups of flour and adjust from that - I think you will be happy with the results. UPDATE: I just sliced into the loaf today, two days later, to make sandwiches. The texture is just perfect - I could make thin slices that were just heaven with ham or mortadella and cheese. The flavor has matured, as is so common with sourdough loaves, and if anything, the bread tastes better than did the rolls I scarfed down straight out of the oven.
This is a very flavorful bread. "Rich" in taste. I paired it with a lobster/shrimp pasta with a vodka-red sauce. Great balance! This bread did take a bit more rise time for me, but I used 1/2 whole wheat flour as well. Update: After making this bread a couple more times, it has become one of my favorite sourdough. What I've learned: *Don't use half WW in this recipe, or you'll lose the taste of the parmesan. *I actually prefer parmesan reggiano cheese in this recipe. *I typically require about 1/2 to even 1 less cup of flour for this recipe. Fantastic flavor.... this is what I would call a 'decadent bread'!