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Name: Parmesan Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 80 g parmesan cubed; 270 g water; 2 tsp dried yeast; 500 g bakers flour; 1 ~~amp 1/2 tsp ~doublequotemasterfoods~doublequote; 2 tsp bread improver; 1 Tbsp extra virgin olive oil; 1 tsp salt; garlic infused olive oil for basting

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INGREDIENTS

80 g parmesan ; cubed
270 g water
2 tsp dried yeast
500 g bakers flour
1 ~~amp 1/2 tsp ~doublequotemasterfoods~doublequote
2 tsp bread improver
1 Tbsp extra virgin olive oil
1 tsp salt
garlic ; infused olive oil for basting

Servings

INSTRUCTIONS

Place the cubed parmesan in TM, and process 7 seconds, speed 8. Set aside in another bowl.

Place water in Jug and add yeast. Mix for 2 minutes, 37c, speed 3.

Add in olive oil, flour, bread improver, pizza herbs and salt.

Set lid to locked position and knead for 3 minutes.

Leave dough in jug to rest for 10 minutes.

Whilst resting, heat oven to 150c for 5 minutes only. Turn oven off.

Line a roll pan (rectangular shape) that is approximately 30 x 20cm, with grease proof paper.

Roll dough out to fit, and place in tin. Just push dough to fit into corners

Place the dough into pre warmed oven, and leave to rise for 45 minutes.

Once risen, remove tin and pre-heat oven to 200c.

Whilst oven is heating, dimple the dough with your knuckles or thumb, and baste with garlic infused olive oil.

Sprinkle the pre-grated parmesan over dough, then sprinkle liberally with the pizza topper.

(I slightly abuse this stuff.....love it!)

Once oven is heated, pop the bread in and cook for 25 minutes.

I left mine in the tin to keep warm, whist I was finishing dinner.

The topping is lovely and crunchy.

NOTES

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Parmesan Bread

80 g parmesan cubed
270 g water
2 tsp dried yeast
500 g bakers flour
1 ~~amp 1/2 tsp ~doublequotemasterfoods~doublequote
2 tsp bread improver
1 Tbsp extra virgin olive oil
1 tsp salt
 garlic infused olive oil for basting

Place the cubed parmesan in TM, and process 7 seconds, speed 8. Set aside in another bowl.
Place water in Jug and add yeast. Mix for 2 minutes, 37c, speed 3.
Add in olive oil, flour, bread improver, pizza herbs and salt.
Set lid to locked position and knead for 3 minutes.
Leave dough in jug to rest for 10 minutes.
Whilst resting, heat oven to 150c for 5 minutes only. Turn oven off.

Line a roll pan (rectangular shape) that is approximately 30 x 20cm, with grease proof paper.
Roll dough out to fit, and place in tin. Just push dough to fit into corners

Place the dough into pre warmed oven, and leave to rise for 45 minutes.

Once risen, remove tin and pre-heat oven to 200c.
Whilst oven is heating, dimple the dough with your knuckles or thumb, and baste with garlic infused olive oil.
Sprinkle the pre-grated parmesan over dough, then sprinkle liberally with the pizza topper.

(I slightly abuse this stuff.....love it!)

Once oven is heated, pop the bread in and cook for 25 minutes.

I left mine in the tin to keep warm, whist I was finishing dinner.
The topping is lovely and crunchy.

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Nutrition

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Serving Size: 1 Serving (888g)
Recipe Makes: 1 Servings

Calories: 600
Calories from Fat: 332 (55%)

Amt Per Serving		% DV

	Total Fat 36.9g	49 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 2.4g
Cholesterol 70.4mg		22 %
Sodium 24399.1mg		841 %
Potassium 1101mg		29 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 17.5g
Protein 48.6g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 600

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