Parmesan Bread Recipe - Great British Chefs

Side
medium
8
1 hour 15 minutes, plus proving time

PT1H15M

James Mackenzie's homemade loaf is infused with autumnal flavour, with grated parsnip and aromatic sage included in this wonderful Parmesan bread recipe. For more lovely loaves, take a look at our bread collection.

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Ingredients

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35g of Parmesan, plus extra for topping
1000g of white bread flour
40g of fresh yeast
4 parsnips, grated
25g of salt
25ml of rapeseed oil
575ml of water
7 sage leaves, chopped

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Food mixer fitted with a dough hook

Finely grate the Parmesan and combine with the flour, yeast, grated parsnip, sage and salt in a mixing bowl. Using a free-standing mixer with a dough hook attachment, mix on a low speed for 1 minute, or until combined

1000g of white bread flour
40g of fresh yeast
4 parsnips, grated
35g of Parmesan, plus extra for topping
7 sage leaves, chopped
25g of salt

While the mixer is running on slow, add the oil, then slowly add the water until a soft dough forms – this may require more or less water depending on the strength of the bread flour

25ml of rapeseed oil
575ml of water

Knead on a medium setting for 10 minutes until the dough has a smooth consistency

Place in a lightly greased bowl, cover with cling film and allow to prove for at least an hour, or until doubled in size

Empty the dough onto a lightly floured surface and knead for 5 minutes

Divide into 2, roll into lengths and place into flour-lined trays. Allow to prove in a warm place until doubled. Meanwhile, preheat the oven at 210°C/gas mark 6

Grate over a little more Parmesan and bake the loaves in the oven for 18-20 minutes, or until golden in colour and hollow-sounding when tapped on the bottom. Allow to cool a little on a wire rack before serving

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James Mackenzie

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.