Rosemary-Parmesan Sourdough Bread
photo by Anonymous
- Ready In:
- 3hrs 20mins
2 1 pound loaves
- 1 1⁄2 cups sourdough starter
- 1⁄2 cup milk
- 2 tablespoons oil
- 1 tablespoon honey
- 3 cups bread flour (depending on the consistency of the starter more may be needed)
- 2⁄3 cup grated parmesan cheese
- 1 tablespoon fresh rosemary
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 3 tablespoons parmesan cheese, finely grated
- 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.
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