Recipe by Galley Wench
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.
Top Review by letarr
Thank you for sharing this recipe. This bread is delicious. My first batch I didn't get as much spring as I like, so on second and third attempts, I warmed the milk, to which I added and proofed a teaspoon of yeast. This is a very quick, easy dough to work with. I don't use a mixer.
- 354.88 ml sourdough starter
- 118.29 ml milk
- 29.58 ml oil
- 14.79 ml honey
- 709.77 ml bread flour (depending on the consistency of the starter more may be needed)
- 158.51 ml grated parmesan cheese
- 14.79 ml fresh rosemary
- 4.92 ml salt
- 1 egg white
- 14.79 ml water
- 44.37 ml parmesan cheese, finely grated
Directions See How It's Made
- Proof starter over night before making bread.
- To Kitchen Aid mixing bowl add all the ingredients (except toppings).
- Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
- Remove dough to greased bowl, turning once to coat.
- Cover and allow to rise until doubled (approximately 1 hour).
- Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
- Cover and allow bread to rise until double in size.
- Preheat oven to 375 dgrees.
- Lightly beat 1 egg white with 1 tablespoon water.
- Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
- Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.