Recipe by Donna M.
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!
Top Review by 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.
- 354.88 ml sourdough starter
- 118.29 ml milk
- 29.58 ml cooking oil
- 14.79 ml honey
- 946.36 ml bread flour
- 158.51 ml grated parmesan cheese
- 3 clove garlic, minced or pressed
- 4.92 ml salt
- 1 egg white (optional)
- 14.79 ml water (optional)
Directions See How It's Made
- 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.