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Soft fluffy dough, plaited into a Parmesan loaf then brushed with fresh garlic butter to serve.
Lightly oil a medium bowl.
Fit the Dough Tool.
Add the water, olive oil, strong bread flour, grated Parmesan, yeast, sugar and salt into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min, until combined.
Mix for 9 minutes, speed 1, until a dough has formed.
Transfer the dough to a lightly floured bowl and cover.
Let rest for 1 hour.
Flour a large baking tray.
Transfer the dough to a lightly floured work surface.
Cut the dough into three equal pieces.
Roll each piece into a long rope.
Plait the three ropes, tuck the ends under to keep the loaf neat.
Place the shaped dough on the prepared baking tray and cover with a damp tea towel.
Let rest for 30-40 minutes.
Preheat the oven to 200ºC.
Brush the loaf with the egg white.
Bake for 20-25 minutes, 200ºC.
Add the cubed butter and crushed garlic into a small saucepan.
Heat over a medium-high heat until it starts to bubble.
Remove the saucepan from the heat.
Season with the salt, set aside and let cool.
Once cool, add the chopped parsley into the saucepan and stir to combine.
Remove the loaf from the oven and brush with the warm garlic butter.
Serve
Soft fluffy dough, plaited into a Parmesan loaf then brushed with fresh garlic butter to serve.
Lightly oil a medium bowl.
Fit the Dough Tool.
Add the water, olive oil, strong bread flour, grated Parmesan, yeast, sugar and salt into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min, until combined.
Mix for 9 minutes, speed 1, until a dough has formed.
Transfer the dough to a lightly floured bowl and cover.
Let rest for 1 hour.
Flour a large baking tray.
Transfer the dough to a lightly floured work surface.
Cut the dough into three equal pieces.
Roll each piece into a long rope.
Plait the three ropes, tuck the ends under to keep the loaf neat.
Place the shaped dough on the prepared baking tray and cover with a damp tea towel.
Let rest for 30-40 minutes.
Preheat the oven to 200ºC.
Brush the loaf with the egg white.
Bake for 20-25 minutes, 200ºC.
Add the cubed butter and crushed garlic into a small saucepan.
Heat over a medium-high heat until it starts to bubble.
Remove the saucepan from the heat.
Season with the salt, set aside and let cool.
Once cool, add the chopped parsley into the saucepan and stir to combine.
Remove the loaf from the oven and brush with the warm garlic butter.
Serve