Parmesan Cheese Bread
Use freshly grated Parmigiano-Reggiano cheese, preferably imported, for the best flavor. And you will achieve better results in bread making if you buy one of the professional-quality active dry yeasts, such as Engedura from Holland or SAF from France. You can also make the dough by hand: Stir together the ingredients in a bowl and then knead the dough on a lightly floured board until smooth and elastic, about 15 minutes.
- 3 3/4 cups unbleached bread flour, plus more
- 1 Tbs. (1 package) active dry yeast
- 2 tsp. salt
- 1 1/3 cups warm water
- 1/2 cup freshly grated Parmigiano-Reggiano
- Extra-virgin olive oil for brushing
Form the dough into a ball, brush it with a little olive oil and return it to the bowl. Cover with a towel and let rest in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
Position a rack in the lower third of an oven and preheat to 425°F. Brush a 9-inch round pan with olive oil.
Place the remaining 1/4 cup cheese on a plate. Punch down the dough. Return it to the floured work surface and knead a few times. Then, using your palms, roll the dough to form a log about 12 inches long. Cut the log in half crosswise, then cut each half crosswise into 6 equal pieces. Knead each dough piece a couple of times, roll it between the palms of your hands into a ball, and then roll it in the cheese to coat lightly and evenly, shaking off any excess. As each ball is coated, place it in the prepared pan, resting it against the rim and pressing down slightly to form a 2-inch disk. Arrange 9 balls around the rim and 3 balls in the center. Cover loosely with plastic wrap and let rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Sprinkle the top with the cheese remaining on the plate. Using a razor blade or sharp knife, cut a slash 1/4 inch deep in the top of each ball. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until brown and crusty, 20 to 30 minutes more. Transfer the pan to a wire rack and let the rolls rest in the pan for 1 to 2 minutes, then remove them from the pan; the rolls will come out in a single loaf.
Serve the loaf warm, breaking off the rolls at the table. Or let cool, top side up, on the rack.