Parmesan Parsley Bread

In the bowl of a stand mixer or large mixing bowl, combine the warm water, yeast, and sugar. Whisk together and allow to rest and activate for 5-10 minutes.
2 Tablespoons (30mL) warm water, 1 and ½ teaspoons (3.5g) dry active yeast, 1 Tablespoon (15g) granulated sugar
Once the yeast is bubbly and active, add the milk, melted butter, salt, egg, and 2 cups of the flour (this doesn't need to be exact, just eyeball about half of it).
½ cup (120mL) warm milk, 2 Tablespoons (28g) unsalted butter, 2 and ½ cups (300g) all-purpose flour, 1 teaspoon salt, 1 large egg
If using a stand mixer, fit it with the hook attachment and begin to mix the dough on low speed. If you are using a bowl and wooden spoon or spatula, stir the mixture together. Gradually add the remaining flour.
Once all of the flour is added, add the Parmesan and parsley and continue to blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.
3 ounces freshly grated Parmesan cheese, plus more for sprinkling on loaf, ¼ cup finely chopped parsley
Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done.
Once your dough is fully kneaded, place it in an oiled bowl, flipping it over so the oiled side is up. Cover the bowl with a kitchen towel and allow to rise in a warm environment¹ until double in size, about 1 and ½ to 2 hours.
When the dough has risen, spray a 9" x 5" loaf pan with nonstick spray and set it aside. Gently punch down the dough, then turn it out onto a lightly floured surface.
Gently pat and press the dough into an 8" x 20" rectangle, using a rolling pin when necessary, but taking care to continue being gentle. You do not need to rush this step.
Starting at one of the short ends, roll the rectangle up into a tight log. Place the log into the prepared loaf pan, seam side down. Cover loosely with a kitchen towel and allow to rise for 45 minutes to 1 hour.
Position an oven rack to the lower third position and preheat the oven to 400ºF (204ºC).
Brush the loaf with the egg wash, sprinkle with some additional shredded Parmesan (if desired), then bake for 30-35 minutes, rotating the loaf halfway through and tenting with foil if it's browning too much for your liking. Loaf is done when it is golden brown and makes a hollow sound when you tap on it. You can also check the internal temperature with an instant-read digital thermometer (this is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer). Yeast bread is done when the internal temperature is 190ºF (88ºC).
egg wash: 1 large egg + 1 Tablespoon water
Remove from the oven and allow to cool in the pan for 10 minutes. Remove loaf from the pan and allow to cool completely on a wire rack before slicing. Bread can be stored in an airtight bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. Bread freezes well, up to 3 months. Thaw in refrigerator before consuming.

Ingredients

Instructions

Video

Notes

Nutrition Disclosure