Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1/2 cup pork cracklings, crushed
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 flour, yeast, sugar, and salt. Mix on low speed until combined.
2. Add olive oil and warm water to the bowl. 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 grated Parmesan cheese, chopped rosemary, and crushed pork cracklings to the dough. Mix on low speed until the ingredients are evenly distributed.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 400°F (200°C).
7. Line a baking sheet with parchment paper.
8. Punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.
9. Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes one loaf of bread, which serves 6-8 people.
Nutritional information:
Calories per serving: 300
Total fat: 14g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 460mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 1g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese instead of Parmesan, such as cheddar, Gouda, or feta.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- Instead of pork cracklings, you can use bacon bits or omit them altogether.
Variations:
- Add chopped garlic or onion to the dough for extra flavor.
- Substitute the rosemary and Parmesan with other herbs and cheeses, such as thyme and goat cheese.
- Make mini loaves or rolls instead of one large loaf.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot, as it can kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Use a serrated knife to slice the bread for a clean cut.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in aluminum foil and bake it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the bread on a wooden cutting board or a rustic bread basket.
Garnishes:
Garnish the bread with fresh rosemary sprigs or Parmesan shavings.
Pairings:
This bread pairs well with soups, stews, and salads.
Suggested side dishes:
Serve the bread with a side of roasted vegetables or a 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 not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw dough.
Food history:
Crackling bread is a traditional Southern dish that dates back to the 19th century. It was originally made with leftover pork cracklings and cornmeal.
Flavor profiles:
This bread is savory and cheesy, with a hint of rosemary and a crunchy texture from the pork cracklings.
Serving suggestions:
Serve the bread warm with a pat of butter or a drizzle of olive oil.
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