Bread: Italian Parmesan Bread Recipe

Looking for an easy Bread: Italian Parmesan Bread recipe? Learn how to make Bread: Italian Parmesan Bread using healthy ingredients.


Submitted by color_blue

Makes 24 servings



You can also make anywhere from 16-24 rolls with this dough, depending on the desired size. Bake rolls on a greased baking sheet at 400F for about 10-15 minutes, until browned and the bottoms sound hollow when tapped.

Recipe Ingredients for Bread: Italian Parmesan Bread

1 package active dry yeast (2 1/4 tsp.)
3 T. warm water (105 to 115F)
1 c. whole or lowfat milk, warmed to 105 to 115F
5 T. butter, melted
3 T. sugar
1 large egg, slightly beaten
1 tsp. salt
3 1/2 c. whole wheat pastry flour (more or less)
4 T. vital heat gluten
1 T. Italian seasoning
3/4 c. Parmesan Reggiano, grated

Recipe Directions for Bread: Italian Parmesan Bread

  1. Warm the bowl of a heavy duty stand mixer: fill with warm water, swish around, and pour out. Add warm water and the yeast and let stand until the yeast is dissolved, about 5 minutes.

  2. Warm the milk, butter, and sugar over low heat until butter is melted and mixture is 105 to 115F. Add to yeast along with egg and mix on low speed for 1 minute.

  3. Gradually stir in 2 c. flour and 2 T. gluten. Add salt. Increase mixer speed to medium low (speed 2). Add Italian seasoning.

  4. Add additional 2 T. gluten and flour, cup at a time, until the dough cleans the sides of the mixing bowl. Dough will be moist and slightly tacky, but not sticky.

  5. Knead in the mixer for about 7-10 minutes until dough is smooth and elastic. Add Parmesan Reggiano during last 2-3 minutes of kneading. You may need to give it a few kneads by hand at the end to really incorporate the cheese.

  6. Dump dough out and spray the mixing bowl with non-stick spray (don?t bother cleaning out the dough remains inside the bowl). Place the dough in the bowl and turn it over once to coat with oil. Cover with a damp kitchen towel and let rise in a warm place (75 to 80F) until double in volume, about 1 to 1 hours.

  7. Spray an 8 x 4-inch (6-cup) loaf pan. Punch the dough down, turn it out onto a lightly floured work surface and knead briefly to remove any gas bubbles. Let it rest for a few minutes before shaping.

  8. Firmly throw the dough down onto the counter to deflate any remaining gas bubbles. Roll the dough evenly into an 8-inch wide rectangle, about -inch thick.

  9. Starting from one 8-inch side, roll the dough up tightly and pinch the seam and ends closed. Place the dough, seam side down, in the loaf pan.

  10. Cover the dough with a damp kitchen towel and let rise until double in volume, 1 to 1 hours.

  11. About 15 minutes before the loaves are done rising, preheat the oven to 375F. Place a metal pan in a bottom rack of the oven to preheat as well (optional).

  12. Before placing the loaves in the oven, pour 1 cut of water into the preheated pan to generate steam. Add loaf to the oven and bake until crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped, about 40-45 minutes.

  13. Remove the loaf from the pan to a rack. Let cool completely before slicing or wrapping.

Categories

Breads, Bake

Nutrition Facts
Serving Size 41.0g
Amount Per Serving
Calories
116
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
137mg
6%
Potassium
25mg
1%
Total Carbohydrates
15.4g
5%
Dietary Fiber
1.8g
7%
Sugars
2.2g
Protein
4.5g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
   
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