PARMESAN BREAD
1 package dry yeast
1/2 teaspoon sugar
1 cup warm water
1 3/4 cups bread flour
1 cup semolina or pasta flour
3/4 cup Parmesan cheese; finely shredded
1 teaspoon salt
2 teaspoons olive oil (extra-virgin preferred)
cooking spray
1 tablespoon semolina or pasta flour
1. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 cup semolina flour, cheese and salt in a food processor; pulse 3 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds. Turn dough out onto a lightly floured surface and knead 3 to 4 minutes.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Punch dough down and divide into 2 equal portions. Shape each portion into a 6-inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 tablespoon semolina flour. Make 2 (1/8-inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk.
3. Preheat oven to 425 degrees.
4. Lightly spray loaves with water. Bake for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack.
* NOTE: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water and spritz bread frequently during baking.
** CHEF'S NOTE: Semolina flour is found next to all-purpose flour in the grocery store. Its texture is similar to that of fine cornmeal. If you can't find it, increase the bread flour to 2 1/4 cups and add 1/2 cup cornmeal.
Yields 2 loaves
CALORIES: 81; PROTEIN: 4g; FAT: 2g; CARBS: 13g; FIBER: 1g; CHOL: 1mg; IRON: 1mg; SODIUM: 154mg; CALC: 45mg.
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