2lb Loaf Recipe
- 1 ¼ Cup Warm Water (100-110 degrees)
- 1 Tablespoon Oil (Olive, Canola, Safflower or Sunflower)
- ¼ Cup Sweet Stuff (Sugar, Honey or Sucanant)
- 1 Medium Egg
- 3 ½ Cups of Flour (this can be any combination of Whole Wheat and White Bread Flour – best for newbies to start out with 1 ½ Cups White & 2 Cups Whole Wheat)
- 1/4 C Grated Parmesan Cheese
- 1 TBS Oregano
- 1 tsp Onion Salt
- 1 tsp Garlic Salt
- ¼ Cup Gluten
- 1 ½ teaspoon Fleishmann’s Instant Yeast
- Another Egg & 1 TBS cold Water for Egg Wash
- Another 1/4 C Grated Parmesan Cheese
For Bread Machine: Put ingredients in in order given and set to
‘Dough Setting’ – now go fold clothes, vacuum and clean the shower
By Hand or with Mixer/Dough Hook : Mix all the water, oil, egg and sweet stuff together in your mixing bowl. Proof your yeast in the whole liquid if you want to. Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do. In a separate
bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it).
Slowly add each of the dry ingredients to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the kitchen aid – start the dough hooks, or if in the Bosch Mixer…follow directions for kneading).
Knead (by hand, by hook or by Bosch ) minimum 10 minutes – up to 15 minutes – until dough feels elastic and looks silky-like (or in
Bosch Mixer – it pulls away from the sides).
Cover bowl with a clean cloth towel.
Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double the size it started.
LIGHTLY punch it down to get all the air out after it rose the
(All above steps are usually done on ‘Dough Setting’ of your bread machine)
Turn out onto AN OILED (not floured – it makes it heavy and dense)
surface to REST for 5 minutes (this helps the gluten that has
formed to relax a bit and not ‘crack’ the crust).
Now form your loaf by flattening by hand, and rolling up like a
‘jelly roll’ and after tucking ends in and seam side down, place it
into a greased loaf pan.
Beat the 1TBS cold water in with one egg in a small bowl and brush the top of the loaf. Sprinkle with a light dusting of Parmesan Cheese.
Cover the pan with a clean towel and let rise in a semi-warm place
another 30 minutes.
Last 10 minutes of rising, preheat oven to 350 degrees (be sure
your racks are placed so that loaves bake in the middle of the
Bake 18-22 minutes in center of the oven. Start checking for
golden tops and ‘hollow’ sound when top is tapped at about 18
Take out of pans and cool on a wire rack.
Wait at least 10 minutes before attempting to cut – or it smooshes!
If you can wait that long after smelling it bake! Use a serrated
knife for best results in cutting.
Use a good olive oil and balsamic vinegar for dipping!
This same recipe can be many smaller shapes. Simply shape differently and bake approximately 15 minutes on 350.
Cloverleaf Rolls – about 12 – divide into 12 equal weight balls of dough. Then separate each each ball into three equal balls. Place all three in the base of a greased muffin tin. Fill each muffin tin with the 3 small dough balls made from the 12 larger dough balls. Brush with egg wash and top with the Parmesan Cheese. They will rise and and fill the muffin tin cup in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Herb Sticks – about 12 – divide into 12 equal weight balls of dough. Roll like a thick play-doh snake and place on a baking sheet not touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Dinner Rolls – about 24 – divide into 24 equal weight balls of dough. Make a ‘domino’ sized oblong dough ball with creases on the bottom and place in a casserole dish not quite touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag. These will pull apart easily.
For step by step pictures and instructions of my FAVORITE way to shape and serve this recipe (Rosettes pictured below) be sure to see the instructions below.
Shaping the Rossettes
Divide dough into 6-8 equal weighted balls of dough. Then take one and form a ‘snake’ about 1 to 1.5 inches in diameter.
Then tie a ‘knot’ in the center of the ‘snake. It should look something like this.
Then bring the longer end over the top of the dough knot tucking it into the center hole of the knot.
Then bring tuck the remaining shorter end (see above) under the knot and pinch slightly into other dough to hold. This one has been transferred to the cookie sheet already.
The finished product dusted with Parmesan and ready to eat!