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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 10 |
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Ingredients:
2 packages active dry yeast (4-1/2 tsp) |
1 1/4 cups lukewarm water |
2/3 cup nonfat dry milk powder |
1 cup grated parmesan cheese, plus |
1 tablespoon grated parmesan cheese |
1 large egg, lightly beaten |
1 tablespoon olive oil |
2 teaspoons sugar |
1 1/2 teaspoons salt |
1/2 teaspoon ground red cayenne pepper |
3 3/4-4 cups all-purpose flour |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, dissolve yeast in water.
2. Stir in nonfat dry milk, 1.
3. cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups.
4. of the flour.
5. Beat well with a wooden spoon.
6. Gradually stir in enough.
7. of the remaining flour until the dough pulls away from the side of.
8. the bowl.
9. Turn onto a lightly floured work surface and knead for 5 minutes,.
10. adding additional flour as necessary, until the dough is smooth and.
11. elastic and only slightly sticky.
12. (Alternatively, the dough can be. mixed and kneaded in a stand up electric mixer fitted with a dough. hook.) Place the dough in a lightly oiled bowl, turn to coat, and.
13. cover with plastic wrap.
14. Let rise in a warm place until doubled in.
15. volume, about 1 1/2 hours.
16. Punch down the dough and turn it out onto a floured work surface;.
17. divide it in half and shape each half into a ball.
18. Place balls on an.
19. oiled baking sheet, cover loosely with plastic wrap and let rise.
20. until doubled, 30 to 40 minutes.
21. Meanwhile, preheat oven to 350 degrees F.
22. Brush the risen loaves with.
23. beaten egg white.
24. With a sharp knife, make three 1/2 inch deep.
25. slashes in each loaf.
26. Sprinkle loaves with the remaining 1 tablespoon.
27. cheese.
28. Bake for 25 to 35 minutes, or until the loaves sound hollow.
29. when tapped on the bottom.
30. Cool on a wire rack.
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