Baking your own fresh bread really isn't that hard. Heck, I have made my own on several occasions .... and they have always turned out. But you get this really great smell in your house, and the bread is super rich and flavorful. It's sort of like walking into a Subway or Jimmy John's and being greeted by that wonderful aroma. The bonus is that you will have a lot of bread to use later to make your own fresh sandwiches. Here is a quick rundown of the process.
Put yeast in warm water. Then add flour, rosemary, and finely shredded Parmesan.
Knead. Cover in a little oil.
Then let it rest 30 minutes, covered.
Punch. Then another 30 minutes rest.
Punch again. Form into a loaf.
Cover and let rise for another 30 minutes with an egg wash.
Cut slits into top, and bake. That's it!
When you first pull it out of the oven, I think you should just enjoy some fresh bread sliced by itself. Maybe you could serve it with some pasta or a soup. But the bread should be able to stand on its own. And this one was great because it had another level of savory-ness (that's not a word, I know) with the rosemary and sharp cheese.
The next go 'round, though, you can make some really fantastic grilled cheese sandwiches with your fresh bread.
I called these my "Tres Quesos" because I layered sharp cheddar, American, and Parmesan cheese into these little beauties.
And with another level of of Parmesan literally baked in the bread -- forget about it!
No comments:
Post a Comment