Parmesan bread

Parmesan bread

By
From
Botanical
Makes
2 x 400 g loaves
Photographer
William Meppem

Ingredients

Quantity Ingredient
250ml milk
1/2 garlic clove, grated
225g grana padano, grated
1 tablespoon fresh yeast
325g high-grade plain flour, for baking
1 teaspoon salt
additional handful of plain flour
additional grana padano, grated
1 egg yolk, beaten
salt
freshly ground black pepper

Method

  1. Warm milk in a medium-sized saucepan, ensuring it does not boil. Add the garlic and stir in half the grana padano. Once the cheese has melted, remove from the heat, cool to just above room temperature and add yeast. Combine milk with flour, salt and remaining cheese and mix to a smooth dough, using a food processor with a dough hook, if available. Put dough in a bowl and leave to prove in a warm area, covered with a damp cloth, for 1 hour.
  2. Preheat oven to 160°C.
  3. Once dough has proved, knead by hand with additional flour and 25 g of grana padano, brush with beaten yolk and sprinkle the tops with a small handful of grated grana padano and a little seasoning. Bake in oven for 20–30 minutes.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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