|
|
|
|
Bread Machine Italian Cheese Bread |
|
Yeast Sponge |
|
| 3 tsp yeast | 1/2 milk, lukewarm about 110 degrees F |
| 1/2 cup bread flour | |
In a medium bowl, add bread flour, yeast, milk. Mix well, cover with plastic wrap, and let sit for 1 hour. |
|
Mix Bread |
|
| 1/3 c Butter, melted, cooled to room temp. | 4 ounces (2 1/3 cups) grated Parmesan cheese |
| 3 eggs, well beaten and at room temp. | 2 1/2 cups bread flour |
| 1 teaspoon salt | |
Sift together, flour, cheese and salt. In the bread pan add in this order: yeast sponge, eggs, butter, and flour mixture. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes. Turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover with plastic wrap and place in a warm spot to rise for approximately 1 hour or until doubled. |
|
Bake |
|
Preheat oven to 300 degrees F. Bake for 50 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan and let baked loaf cool for 30 minutes before cutting. Makes 1 1/2-pound loaf. |
|
Glaze *optional - gives bread a more professional look |
|
| 1/2 c Cold Water |
1 tsp Cornstarch |
| In a small saucepan, whisk together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done. | |
| *Note: This glaze can be kept on hand in the refrigerator and used on any bread. | |
bravenet.com