Garlic and Parmesan Sourdough Bread

Donna M.'s Note:

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!

• Total Time: 3 hrs 45 mins
• Prep Time: 3 hrs
• Cook Time: 45 mins

Ingredients:

Yield: 1 2pound ...

• 1 ½ cups sourdough starter
• ½ cup milk
• 2 tablespoons cooking oil
• 1 tablespoon honey
• 4 cups bread flour
• 2⁄3; cup grated parmesan cheese
• 3 cloves garlic , minced or pressed
• 1 teaspoon salt
• 1 egg white (optional)
• 1 tablespoon water (optional)

Directions:

1. Starter must be proofed overnight or up to 12 hours before making bread.
2. Add ingredients to bread machine in the order recommended by your machine's manufacturer.
3. Select Dough cycle and start.
4. When dough has finished kneading, but before it goes into the rise, remove from machine and shape into loaf or loaves.
5. You could do standard loaves, or a free-form round or oval, or elongate.
6. Let bread rise until double in bulk, covered.
7. 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.
8. Bake at 375 degrees F for 30 to 45 minutes, depending on the size of loaves.
9. NOTE: Roasted garlic could be used, in which case I would increase the amount because it is milder in flavor.

Reviews

[SaraFish]

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.

[dianegrapegrower]

Very tasty! I used 1 cup less flour, and still had to add an addition Tbl. of milk. Nice balance of garlic and parm. Thanks for sharing.

D

[Diana #2]

This is so good. I love the texture and the flavour. I'll definately be making this again and again. Bill took a bite, and just smiled. No words were needed here! Thanks Donna for *another* fantastic recipe.