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Parmesan & Onion Bread

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Ingredients

12 slice(s)

Dough

  • 50 g Parmesan cheese, cubed
  • 300 g water, (tepid or slightly warm)
  • 10 g dried instant yeast
  • 5 g raw sugar, (or 1 tsp)
  • 20 g dried onion flakes, (or 4 heaped tsp)
  • 20 g olive oil, (plus extra for forming dough)
  • 5 g salt, (or 1 tsp)
  • 500 g baker's flour
  • 1 tbsp sesame seeds, for topping (optional)
  • 1 tbsp grated cheese, for topping (optional)
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  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Place parmesan cheese into mixing bowl Closed lid and grate 10 sec/speed 10. 

    2. Place water, yeast, sugar, dried onion flakes, olive oil, salt and bakers flour into the mixing bowl Closed lid and knead 2 min/Dough mode.

    3. Transfer dough to a ThermoMat or clean bench. Add a little olive oil to your hands and work dough into a smooth ball. Wrap in ThermoMat or place in a bowl greased with olive oil and cover with plastic wrap or a clean tea towel. Leave dough to prove for approx 30 mins or until doubled in size.

    4. Preheat oven to 200°C or 190°C (fan forced). Grease a deep-sided loaf tin or line a baking tray with flour or baking paper.

    5. Knock down dough, shape into a log and place into loaf tin or leave in a round ball and place onto a lined baking tray for a cob loaf style. Tap top of loaf with a little water and sprinkle top with sesame seeds and grated cheese. Leave dough to prove for approx 20 mins or until doubled in size again and then place into a preheated oven. Bake for 20-30 mins or until golden brown. 

    6. Remove from oven when cooked and allow to cool in tin or on tray for 5 mins before transferring to a wire cooling rack. 

     

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Tip

Tepid water means water that will not feel cool or warm if you place your finger into the water. It can be slightly warm but not hot. If you use cold water from the fridge or tap you will need to add this extra step after step 1. Add the water, yeast and sugar and heat for 2 mins/37°C/speed 1. Once this has finished you can then add the remaining ingredients and continue with step 2.

You don't need to wash your bowl after grating the parmesan as it will be mixed through the dough in step 2.

Proving time may vary depending on your room temperature, if it's a cool day place your dough wrapped in the ThermoMat ontop of a Thermoserver which has been half filled with boiling water. 

To test if your bread is cooked, tap the base and if it sounds hollow it is cooked. If it's not quite cooked return it to the oven for another 5 minutes of cooking and test again. 

If you find your bread is a little heavy or not rising as much as it should, you can add in 1 tsp of natural bread improver with the flour in step 2. 

VARIATION

If you want to add more fibre into this bread substitue some or all of the bakers flour for a grain mix bakers flour, or add in your own choice of grains or seeds such as wheat, spelt, soy kibble and linseeds.

This bread can be made into any shape loaf or even split into 8-12 pieces and shaped into individual rolls. Bake rolls for only 12-15 mins.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is a great recipe, the bread is so tasty....

    Submitted by Les West on 21. February 2018 - 20:25.

    This is a great recipe, the bread is so tasty. We’ve used it for savoury sandwiches and for bread and jam (fig & ginger jam made in the TM of course) and it works perfectly with both.

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  • I actually halved all the

    Submitted by gcnicho on 22. February 2016 - 21:43.

    I actually halved all the ingredients for this one as I only wanted to make enough for two people.

    I thought I'd completely stuffed it as the dough came out very sticky and quite runny to what I was expecting (I'm definitely an amateur baker). I just put it aside and started from stratch making some basic white rolls.

    While waiting for the new dough to rise, I figured I had nothing else to lose from at least putting the first batch in the oven - using a muffin tray.

    Low and behold they came out perfect!!! They smelt great and tasted amazing. Thankyou!!

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  • Worked absolutely perfectly!

    Submitted by Dee882 on 12. February 2016 - 19:45.

    Worked absolutely perfectly! We used it as a cob loaf - amazing recipe!

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