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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 6 |
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There is nothing like fresh bread and this is my version of my all time favorite. Ingredients:
3/4 cup warm water |
2 1/4 teaspoons active dry yeast |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon garlic powder |
2 cups proofed sourdough starter |
1 cup shredded parmesan cheese |
4 cups unbleached all-purpose flour |
yellow cornmeal |
Directions:
1. In a Kitchen Aide mixing bowl dissolve yeast in warm water and let sit for 5-8 minutes.
2. Add sourdough starter, olive oil, salt, garlic powder and cheese.
3. With the paddle of the mixer, mix until well combined.
4. Change to the dough hook.
5. Add 4 cups of flour and knead for 7-8 minutes. (Add additional flour as needed).
6. Coat a large bowl with olive oil.
7. Turn the dough into the bowl and turn to coat.
8. Cover and let sit until doubled in size (about an hour).
9. Turn dough out onto a floured surface.
10. Cut dough in half and roll out into an oval shape about 9X12.
11. Beginning at the bottom edge, roll up and pinch seam
12. Spray a baking sheet with cooking spray and sprinkle with cornmeal.
13. Place the loaves on the sheet, seam side down.
14. Make shallow slashes on top of the loaves with a sharp knif or razor blade.
15. Cover and let rise until about double (about 30-40 minutes).
16. Heat oven to 375.
17. Place bread in the oven and spray the sides of the oven and the bread with water.
18. Repeat this every 5 minutes for the first 15 minutes.
19. Continue baking for another 20-25 minutes or until golden brown.
20. Remove and cool on wire racks.
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