Italian Parmesan Bread
for Bread Machine
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
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