With or without salt, in the form of rolls or croutons, bread is a staple on Italian tables.
Making it at home is quick and easy, either by kneading by hand as tradition dictates or by using a bread maker to save time.
It can be made in a thousand ways, with whole wheat flour, sourdough, milk... but can you make bread with Parmigiano Reggiano?
The secret is the aging
You won't have to wait until the end of this article to find out: yes, you can make bread with Parmigiano.
Its compactness and its crumbly, grainy texture, the result of aging for a minimum of 12 months, make it suitable for use with dry ingredients like flour and yeast, and the result is a flavorful and fragrant dough.
To prepare a dough suitable for medium-long leavening, we recommend using a 36-month aged Parmigiano, the most suitable age for grating.
Parmigiano Reggiano and rosemary bread
For this version of Parmigiano bread you will need:
- 300g of 0 flour
- 45g of 36-month aged Parmigiano Reggiano
- One packet of dry yeast
- One teaspoon of salt
- Rosemary to taste
In a bowl, sift the flour and add the finely grated Parmigiano and salt.
Activate the yeast in a glass of warm water and sugar before adding it to the flour and mixing, first with a wooden spoon then with your hands.
To your taste, you can add the rosemary directly to the dough, roughly chopping it with a knife, or sprinkle it over the loaf before baking.
Gently knead the dough until it is smooth and even, then place it in a bowl to rise. When its volume has doubled, it's time to turn on the oven. 180/185°C for 20 minutes is enough to make the bread perfectly baked and golden.
Super crispy Parmigiano breadsticks
Do you want to prepare a delicious snack for the whole family? Parmigiano Reggiano breadsticks are just what you need! They are very easy to prepare and keep longer, but rest assured they will disappear quickly, one bite after another.
Unlike bread, you don't need to put yeast in the breadstick dough, but you do need oil. Mix all the ingredients and let the dough rest for half an hour before giving it the classic elongated shape by rolling it under your hands.
The breadsticks should bake for 10 minutes at 180°C and should be turned halfway through cooking.
