Garlic Parmesan Bread
Equipment
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Wooden spoon
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 9x5-inch loaf pan
- 1 pastry brush
- 1 clean kitchen towel
- 1 wire cooling rack
Ingredients
- 240 gram all-purpose flour
- 7 gram instant yeast
- 5 gram granulated sugar
- 5 gram fine sea salt
- 180 milliliter warm water about 40°C
- 30 milliliter olive oil
- 60 gram unsalted butter melted
- 4 clove garlic minced
- 60 gram grated Parmesan cheese
- 15 gram chopped fresh parsley
- 1 large egg beaten
- 15 milliliter milk
- 2 gram dried Italian herbs optional
Instructions
- In a large mixing bowl whisk together the all-purpose flour, instant yeast, sugar, and salt.
- Add the warm water and olive oil to the dry ingredients and stir with a wooden spoon until a soft dough forms.
- Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 45 minutes or until doubled in size.
- In a small mixing bowl combine the melted butter, minced garlic, grated Parmesan cheese, chopped parsley, and dried Italian herbs if using, then mix well.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 1 centimeter thick.
- Brush half of the garlic Parmesan butter mixture evenly over the dough rectangle.
- Cut the dough into strips, stack the strips, then cut into squares and arrange them upright in a greased 9x5-inch loaf pan.
- Cover the pan with a kitchen towel and let the dough rest and rise again for 15 minutes while you preheat the oven to 190°C.
- In a small bowl whisk together the beaten egg and milk to make an egg wash.
- Brush the top of the risen dough pieces with the egg wash and drizzle or brush the remaining garlic Parmesan butter over the top.
- Bake the bread in the preheated oven for 20 to 25 minutes or until golden brown and cooked through in the center.
- Remove the loaf pan from the oven and let the bread cool on a wire rack for 10 minutes before serving.
Notes
For best results, ensure the water is warm but not hot so the yeast activates without being killed, and allow the dough to rise in a draft-free warm area for a light, fluffy texture. You can prepare the garlic butter mixture in advance and adjust the garlic quantity to your preference, or substitute some Parmesan with other hard cheeses such as Pecorino. If the top browns too quickly, tent the loaf loosely with foil during the last 5 minutes of baking. This bread is best eaten warm on the day it is baked, but you can reheat leftovers wrapped in foil at a low oven temperature to refresh the texture.
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