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Onion and Parmesan Bread
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Fábio Schmieder
@cozinha.fabio- Ingredients
- Recipe
- 30g of fresh yeast30 l
- 500g of milk500 l
- 1 kg of wheat flour1 l
- 100g of sugar100 l
- 20g of salt20 l
- 100g of eggs (2 medium units)100 l
- 150g butter or margarine150 l
- 68g of culinary onion cream68 ml
- Parmesan to taste1 l
- Soften the yeast in the container that the dough will be mixed with a little water. Mix the fat (butter or margarine), sugar, salt and onion cream and beat with a hand mixer until smooth. Add the eggs gradually as they are absorbed.
- Keep adding the flour until you form a smooth dough and beat for approximately 15 minutes.
- Moisten a cloth and place it over the dough, let it rest for 1 hour (place the container on the stove or wooden countertop, the granite sink is usually colder).
- Model the loaves with a little flour on the countertop (I open them into an oval with the palm of my hand and roll them up to give them the shape of a milk bread).
- Place on aluminum foil. Here you can brush egg yolk over the bread or not.
- With a very sharp knife, superficially tear the bread from one side to the other, then spread the Parmesan over the breads.
- Bake in the oven at 220 degrees.
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