Italian Parmesan Bread

Italian Parmesan Bread 
for Bread Machine

 

Italian_Parmesan_Bread

 

I)

Ingredients:
(750g loaf)

  • water (lukewarm)                    1 cup
  • all purpose flour                      210 g
  • French bread flour                   50 g
  • strong white bread flour          106 g
  • milk powder                             1 tbsp (4 g)
  • sugar                                       1 tbsp (15g)
  • salt                                           1 1/2 tsps
  • Parmesan cheese, grated       16g
  • oregano                                    1/2 tsp
  • rosemary leaves                      1/2 tsp
  • yeast                                        1 tsp
  • butter                                        30g
  • (Note: Remember to check the dough after 5 min – add a bit more flour it needed)

Remark:
Lukewarm water = room temperature, 36.5~40.5 deg Celsius (98~105 °F)

Program setting:
(White Rapid Cycle/Quick Bread)

  • Weight 750g loaf
  • Crust color                   light
  • Kneading 1 (slow)       3 min
  • Kneading 2 (rapid)      31 min
  • Rise 1                         26 min
  • Kneading 3 (rapid)      15 sec
  • Rise 2                          55 min
  • Kneading 4 (rapid)      0 sec
  • Rise 3                         0 min
  • Baking                        40 min
  • Total time                    2:35 hrs

 

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Italian Herb Bread in the Bread Machine

 

II)

Ingredients:

  • water                                    212g
  • salt                                       6g
  • sugar                                   18g
  • olive oil                                40g
  • bread flour                           405g
  • dried, crushed basil             1 tsp
  • dried, crushed oregano       1 tsp
  • grated Parmesan cheese    21g
  • yeast                                    6g

Directions:
1. All ingredients should be at room temperature.

2. Add all ingredients in the order suggested in the breadmaker instructions. (liquid, then dry ingredients, adding yeast last.)

3. Process on the Basic bread cycle.  Let cool for 10 minutes before slicing with a bread knife.

Program setting:
(French Cycle)

  • Weight 750g loaf
  • Crust color                   light
  • Kneading 1 (slow)       3 min
  • Kneading 2 (rapid)      30 min
  • Rise 1                         32 min
  • Kneading 3 (rapid)      15 sec
  • Rise 2                          25 min
  • Kneading 4 (rapid)      15 sec
  • Rise 3                          55 min
  • Baking                         53 min
  • Total time                    3:23 hrs

 

 

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