This recipe is from the King Arthur Flour site. Again I made some changes to the recipe based on my yeast of choice and the ingredients I had on hand. I have to admit that I managed to burn the top of this bread when I tried to get it brown just a little more under the broiler. In the photo above the top layer was removed as it was a bit too charcoal like in appearance.
2 1/4 teaspoons active dry yeast
2/3 cup lukewarm water
1/2 cup lukewarm milk
3 1/2 cups all-purpose flour
1/4 cup instant potato flakes
1 1/4 salt
4 tablespoons soft butter
1 tablespoon sugar
1/3 cup grated Parmesan cheese
3 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon ground oregano
2 tablespoons olive oil
- Combine the yeast and the lukewarm water and milk in the bowl of a stand mix and whisk to combine. Allow to set for 5 minutes and then add the flour, potato flakes, salt, sugar, butter, and sugar. Mix together first with the paddle attachment and as the dough comes together swap out the paddle attachment for the dough hook attachment. Run the mixer on low with the dough hook until the dough forms a nice smooth ball.
- Place the dough in a lightly greased bowl and allow the dough to rise for 60 to 90 minutes or until it has doubled in size.
- Gently deflated the dough, and transfer it to a lightly greased or floured work surface. Divide the dough into 32 pieces, by dividing in half, then in halves again, etc. Don't worry about making them exactly even; and don't bother to shape them into balls.
- Lightly grease a 9" deep casserole.
- In a shallow dish, combine the Parmesan cheese, cornstarch, garlic powder, basil and oregano. Coat the dough pieces with the olive oil and then roll them in the cheese topping.
- Place the dough pieces into the prepared baking dish. Cover the dish with plastic wrap and allow the dough to rise a second time for about 60 minutes.
- Preheat the oven to 350°. If you use your oven as a rising place for your dough be sure to remove the rising dough from the oven before you preheat it.
- Uncover the dough after the second rise, and bake it for 15 minutes. Tent with aluminum foil and bake for an additional 20 minutes or until golden brown.
- Remove the bread from the oven and turn it out of the pan onto a rack. Serve warm.