Parmesan Cheese Bread
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||120 Milliliter (1/2 Cup, 105-115 Degree F)|
|Parmesan cheese||4 Ounce, cut into 1 inch piece|
|All-purpose flour||15 Ounce (425 Gram, 3 Cups)|
|Cold water||120 Milliliter (1/2 Cup)|
|Unsalted butter||2 Tablespoon, melted|
|Egg white||1 Large, lightly beaten|
Stir the yeast and sugar into the warm water in a 2-cup [480ml] liquid measure.
Let stand until foamy, about 10 minutes.
Chop the Parmesan finely with the metal blade of a food processor, about 30 seconds.
Add the flour and salt and process until combined, about 10 seconds.
Stir the cold water, egg, and butter into the yeast mixture.
With the motor running pour through the feed tube in a steady stream as fast as the flour absorbs it.
Process until the dough forms a ball, about 20 seconds, then process 45 seconds more to knead it.
Knead the dough a few times on a lightly floured surface and shape into a ball.
Place in a lightly floured jumbo plastic food storage bag, squeeze out the air, and seal the top with a wire twist.
Let rise in a warm place until double, about 2 hours.
Halve the dough on a lightly floured surface and knead a few times.
Shape into 2 round loaves and place 6 inches [15cm] apart on a lightly oiled baking sheet.
Cover with oiled plastic wrap and let rise until double, about 1 hour.
Preheat the oven to 425°F [220°C.].
Brush the loaves with the egg white and slash the tops with a razor or sharp knife.
Bake in the preheated oven until browned, 25 to 30 minutes.
For a crisper crust, spray the loaves with water twice during the first 10 minutes using a plant mister or spray bottle.
Cool on racks.