baking · bread · Bread maker

Parmigiano-Reggiano bread 

Every time I bake bread at home my Italian husband tells me to give it a try and bake cheese bread. Finally, I have done it and result is very tasty!

I have found a couple of different recipes that were meant for bread machine:

https://www.hamiltonbeach.com/italian-parmesan-bread-for-2-lb-loaf-breadmaker.html

Italian Parmesan Bread for 2-lb. Loaf Breadmaker

http://www.tasteofhome.com/recipes/garlic-parmesan-bread

Garlic Parmesan Bread Recipe

Still in the end I decided to go with something very simple and bake it in the oven. It gives bread a more crunchy crust. Thus, for this Italian type of bread I thought it would work better than bread machine.

For the ingredients I used:

  • 1 cup of warm water
  • 1 pack of active yeast
  • 2 tbsp of olive oil
  • 1 tbsp of brown sugar
  • 1 tsp of salt
  • 1/2 cup of freshly grated Parmigiano-Reggiano
    cheese
  • 3 cups of bread flour

I used Parmesan cheese from Costco and grated it just before mixing into the dough.

I baked it for 40 min in 350F. The bread is very tasty, especially when it is warm!

 

11 thoughts on “Parmigiano-Reggiano bread 

  1. This looks delicious – I am going to give it a go this weekend. You are making me feel guilty, you seem to be baking every day while I am out gallivanting in the mountains. Must do better!

    Liked by 1 person

  2. Great looking/sounding bread. Since my bread machine (a gift) died, I’ve gone back to kneading by hand. I find it therapeutic. A big cup of fresh coffee, the timer set to give me an idea of time passing and I go to town. You can choose to play music instead.

    There’s nothing as tasty as freshly baked bread but when baking for one or 2, that’s not possible. I think the true test of a great bread is how it tastes on the 2nd or 3rd day. 🙂

    Liked by 1 person

    1. I also find baking a very relaxing and centering experience.

      And it is indeed true that baking for one or two is quite challenging. I am fortunate enough to have a husband that likes to eat. For that matter we eat a loaf of bread in 3 days, so I have a chance to bake new quite quickly 🙂

      Liked by 1 person

      1. I usually end up giving away the stuff … all the remaining hot cross buns (12) and 1/2 of the pesto crown are going to be picked up this afternoon. (They were wrapped up and frozen ASAP cooled so they’re still ‘fresh’.)

        I’m curious about the title of your website … have you done much sourdough baking?

        Liked by 1 person

      2. I started on LJ with what gradually became a glorified ‘food diary’ of things I have been cooking and a way of storing recipes and pictures. And since I only got a camera in Dec 2012, pics were only posted after that point.

        My blog has been going since Jan 2015 and is a copy/paste from LJ. Links to previous posts lead back to the LJ ones where things are tagged with everything from nationality to main ingredients. I’m really proud of the dishes and recipes that I posted there.

        I mostly cook though I’ve been baking more this past year.

        Liked by 1 person

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