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Parmesan Herb Bread

Source of Recipe

Aunt Saunny


List of Ingredients

2 cups Warm water
1 packet Active dry yeast
1/2 tsp. Sugar
6 cups To 6 1/2 cups bread flour
1/2 cup Grated Parmesan cheese
1/4 cup Olive oil
1 tsp. Salt
1 tsp. Dried basil
1/2 tsp. Dried oregano leaves
1/4 tsp. Cracked black pepper
2 Tbsp. Semolina or cornmeal

EGG GLAZE
1 large Egg white
1 Tbsp. Water




Recipe

1. In large bowl, preferably of heavy duty mixer, combine 1/2 cup warm water, the yeast and sugar; stir to dissolve yeast. Let stand until foamy, about 5 minutes.
2. Add remaining water, 4 cups flour, the cheese, oil, salt, basil, oregano and pepper to yeastmixture. With wooden spoon or dough hook of mixer, beat 1 to 2 minutes
or until smooth. Add 1 1/2 cups of the remaining flour, 1/2 cup at a time, and beat until soft dough forms that pulls away from the bowl as it is beaten.
3. Turn dough out onto lightly floured board. Knead dough, adding as much of the remaining flour
as necessary to prevent stickiness, until smooth and elastic, about 5
minutes.
4. Wash, dry, and oil mixing bowl. Place dough in bowl, turning to bring oiled side up. Cover bowl with a clean cloth and let rise until doubled in size, about an hour.
5. Meanwhile, grease 2 large baking sheets. Sprinkle semolina in a 3 inch wide strip diagonally across each sheet. Turn dough out onto lightly floured board
and divide into 2 equal pieces; with hands, roll each piece into a 16 inch long loaf. Place loaves diagonally in greased
sheets on top of semolina. Cover loaves with clean cloths and let rise in warm place until doubled in size, about 45 minutes.
6. Heat oven to 400°. Prepare egg glaze (lightly beat egg white and water). With sharp knife, make several 1/4 inch deep slashes in top of each loaf. Gently brush egg glaze in the surface of the loaves.
7. Bake loaves 20 minutes; remove from oven and brush again with glaze.

Return to oven and bake 10 to 15 minutes longer or until loaves are golden brown. Cool loaves on wire rack at least 15 minutes before serving
warm, or cool completely.

8. To serve, cut each loaf crosswise into 8 thick slices. Store any remaining bread in an airtight container to retain freshness.