Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
- 1/2 cup warm milk
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (such as rosemary, thyme, and oregano)
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, salt, and sugar.
2. Add the warm water, warm milk, and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the grated Parmesan cheese and chopped herbs to the bowl and knead for an additional 2-3 minutes, until the cheese and herbs are evenly distributed throughout the dough.
5. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F.
7. Line a baking sheet with parchment paper.
8. Punch down the dough and shape it into a round loaf.
9. Place the loaf on the prepared baking sheet and let it rise for an additional 30 minutes.
10. Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
11. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
1 loaf, serves 6-8
Nutritional information:
Calories: 292
Fat: 9g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 458mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all or part of the all-purpose flour.
- Other types of cheese, such as Asiago or Pecorino Romano, can be substituted for the Parmesan cheese.
- Dried herbs can be substituted for fresh herbs, but use half the amount called for in the recipe.
Variations:
- Add chopped sun-dried tomatoes or olives to the dough for a Mediterranean twist.
- Substitute the herbs with a different blend, such as Italian seasoning or za'atar.
- Make mini loaves or rolls instead of one large loaf.
Tips and tricks:
- Make sure the water and milk are warm, but not hot, to avoid killing the yeast.
- Use a kitchen thermometer to ensure the bread is fully cooked, with an internal temperature of 190-200°F.
- Brush the top of the bread with olive oil or melted butter before baking for a shiny crust.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, store it in the refrigerator for up to a week.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the bread sliced on a wooden board or platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as rosemary or thyme, can be used as a garnish.
Pairings:
This bread pairs well with soups, stews, and salads.
Suggested side dishes:
Serve the bread with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the bread is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the dough to avoid contamination. Always check the expiration date on your yeast to ensure it is still active.
Food history:
Malga-style bread is a traditional bread from the Italian Alps, made with local cheeses and herbs.
Flavor profiles:
This bread has a savory, cheesy flavor with a hint of herbs.
Serving suggestions:
Serve the bread warm or at room temperature, sliced or torn into pieces.
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Region: Austrian