Tuesday, August 23, 2016

Parmesan French Bread ??????

This recipe was adapted from the Cheesy Capsicum French Bread shared by Marie in Gourmet Living magazine. I leave out the capsicums and toppings, baked it into a loaf. 



400g Blue Jacket Baguette Flour

100g Blue Jacket Bread Flour

340g Ice Water

15g Sugar

2 tsp Salt

5g Instant Yeast


40g Honey


Some Shredded Parmesan for filling

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1. In a stand mixer, knead (A) until stretchy.

2. Knead in (B) and continue to knead until the dough is elastic and smooth.

3. Transfer to a lightly greased bowl, cover with cling wrap and let it proof for 60 mins.

4. Transfer the dough onto a lightly floured worktop, roll out the dough and roll up like a swiss roll. Cover and let it sit for 30 mins.

5. Roll out the dough, sprinkle some cheese and roll up. Transfer to a lightly greased baking tin, cover and let it proof for 30- 40 minutes. 

6. Bake in a preheated oven 180'C for 35 minutes (Lowest rack).

7. Remove from oven, un-mould and let the bread cool on a cooling rack. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.