Recipe by ~Nimz~
There is nothing like fresh bread and this is my version of my all time favorite.
Top Review by WiGal
Lovely bread! Forgiving too-lol-- chose not to use the extra yeast and skipped first step with warm water, and it was ultra dry-- had aha moment- learning all the time--warmed water, added it, and it came out right even though it was after flour. So... if you omit yeast do not omit warm water. Rose beautifully, did not use all the Parmesan and was fine. And next time I would reduce garlic powder slightly. Thank you for a wonderful bread.
- 177.44 ml warm water
- 11.09 ml active dry yeast
- 14.79 ml olive oil
- 4.92 ml salt
- 2.46 ml garlic powder
- 473.18 ml proofed sourdough starter
- 236.59 ml shredded parmesan cheese
- 946.36 ml unbleached all-purpose flour
- yellow cornmeal
Directions See How It's Made
- In a Kitchen Aide mixing bowl dissolve yeast in warm water and let sit for 5-8 minutes.
- Add sourdough starter, olive oil, salt, garlic powder and cheese.
- With the paddle of the mixer, mix until well combined.
- Change to the dough hook.
- Add 4 cups of flour and knead for 7-8 minutes. (Add additional flour as needed).
- Coat a large bowl with olive oil.
- Turn the dough into the bowl and turn to coat.
- Cover and let sit until doubled in size (about an hour).
- Turn dough out onto a floured surface.
- Cut dough in half and roll out into an oval shape about 9X12.
- Beginning at the bottom edge, roll up and pinch seam
- Spray a baking sheet with cooking spray and sprinkle with cornmeal.
- Place the loaves on the sheet, seam side down.
- Make shallow slashes on top of the loaves with a sharp knif or razor blade.
- Cover and let rise until about double (about 30-40 minutes).
- Heat oven to 375.
- Place bread in the oven and spray the sides of the oven and the bread with water.
- Repeat this every 5 minutes for the first 15 minutes.
- Continue baking for another 20-25 minutes or until golden brown.
- Remove and cool on wire racks.