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Category: potluck
Prep Time: Cook Time: Total Time:
Makes 2 dozen
1 tsp active dry yeast
1 cup warm water
1 cup all purpose flour
3/4 cup warm water
1/3 cup grated parmesan cheese
2 Tbsp skim milk powder
1 Tbsp hard margarine (or butter) melted
1 Tbsp granulated sugar
3/4 tsp salt
3 cups all purpose flour
1/4 cups all purpose flour, approximately
1 tsp cornmeal
water
Sprinkle yeast over first amount of warm water in small bowl. Make a well in center. Add yeast mixture to well. Stir until smooth batter forms. Cover loosely with plastic wrap. Let stand for 48 hours at warm room temperature, stirring twice. Mixture will be bubbly and have a yeasty aroma.
Add next 6 ingredients. Stir.
Add second amount of flour. Mix until soft dough forms. Turn out onto lightly floured surface. Knead for 5-10 minutes, adding third amount of flour 1 Tbsp at a time if necessary to prevent sticking, until smooth and elastic. Place in greased extra large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Lt stand in oven with light on and door closed for about 1 1/2 hours until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Knead for about 1 minute until smooth. Divide into 2 equal portions. Roll each portion into ball.
Sprinkle cornmeal on greased baking sheet. Arrange balls about 2 inches apart on top of cornmeal. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 45 minutes until doubled in size. Cut three 2 inch long slashes across top of each loaf.
Mist loaves with water. Bake in 350 F oven for 35-40 minutes until golden brown and hollow sounding when tapped. Makes 2 loaves. Each loaf cuts into 12 slices, for a total of 24 slices.
NOTE: The top of your refrigerator or freezer is a good place to set the bowl for a consistent, warm temperature. Or,if your home is usually very warm, let it stand on the counter top.
POTLUCK SUGGESTION: For a large gathering, cut each slice in half.
SOURDOUGH PARMESAN BUNS: Divide entire amount of dough into 4 equal portions. Divide each portion into 6 equal pieces. Roll each piece into ball.
Sprinkle 2 greased baking sheets with cornmeal. Arrange 12 balls about 1 inch apart on top of cornmeal on each. Cover loosely with greased plastic wrap. Let stand in oven with light on and door closed for about 30 minutes until doubled in size.
Mist buns with water. Cut 2 inch long slash across top of each bun. Bake in 350 F oven for about 30 minutes until golden brown and hollow sounding when tapped. Let stand on baking sheets for 5 minutes before removing to wire racks to cool.
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Sourdough Parmesan Bread
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Category: potluck
Prep Time: Cook Time: Total Time:
Makes 2 dozen
1 tsp active dry yeast
1 cup warm water
1 cup all purpose flour
3/4 cup warm water
1/3 cup grated parmesan cheese
2 Tbsp skim milk powder
1 Tbsp hard margarine (or butter) melted
1 Tbsp granulated sugar
3/4 tsp salt
3 cups all purpose flour
1/4 cups all purpose flour, approximately
1 tsp cornmeal
water
Sprinkle yeast over first amount of warm water in small bowl. Make a well in center. Add yeast mixture to well. Stir until smooth batter forms. Cover loosely with plastic wrap. Let stand for 48 hours at warm room temperature, stirring twice. Mixture will be bubbly and have a yeasty aroma.
Add next 6 ingredients. Stir.
Add second amount of flour. Mix until soft dough forms. Turn out onto lightly floured surface. Knead for 5-10 minutes, adding third amount of flour 1 Tbsp at a time if necessary to prevent sticking, until smooth and elastic. Place in greased extra large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Lt stand in oven with light on and door closed for about 1 1/2 hours until doubled in bulk. Punch dough down. Turn out onto lightly floured surface. Knead for about 1 minute until smooth. Divide into 2 equal portions. Roll each portion into ball.
Sprinkle cornmeal on greased baking sheet. Arrange balls about 2 inches apart on top of cornmeal. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 45 minutes until doubled in size. Cut three 2 inch long slashes across top of each loaf.
Mist loaves with water. Bake in 350 F oven for 35-40 minutes until golden brown and hollow sounding when tapped. Makes 2 loaves. Each loaf cuts into 12 slices, for a total of 24 slices.
NOTE: The top of your refrigerator or freezer is a good place to set the bowl for a consistent, warm temperature. Or,if your home is usually very warm, let it stand on the counter top.
POTLUCK SUGGESTION: For a large gathering, cut each slice in half.
SOURDOUGH PARMESAN BUNS: Divide entire amount of dough into 4 equal portions. Divide each portion into 6 equal pieces. Roll each piece into ball.
Sprinkle 2 greased baking sheets with cornmeal. Arrange 12 balls about 1 inch apart on top of cornmeal on each. Cover loosely with greased plastic wrap. Let stand in oven with light on and door closed for about 30 minutes until doubled in size.
Mist buns with water. Cut 2 inch long slash across top of each bun. Bake in 350 F oven for about 30 minutes until golden brown and hollow sounding when tapped. Let stand on baking sheets for 5 minutes before removing to wire racks to cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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