Parmesan pot breads with herb butter

December 23, 2014 (Last Updated: January 11, 2019)

Recipe by Bernice Morrell

Parmesan pot breads with herb butter

Serves: 10 - 12 pot breads.

Ingredients

  • Herb butter
  • 60ml butter, softened
  • 30ml chives, chopped
  • 30ml flat-leaf parsley, chopped
  • 1ml salt
  • Bread
  • 490g cake flour
  • 10g packet dry yeast
  • 15ml sugar
  • 5ml salt
  • 50g Parmesan cheese, finely grated
  • 365ml water, lukewarm
  • 30ml oil
  • To top the breads
  • coarse sea salt
  • 30g Parmesan cheese, finely grated

Instructions

1

To make the herb butter: combine all the ingredients together. Cover and chill until required.

2

Place half the flour in the bowl of a mixer fitted with a dough hook attachment. Add the yeast, sugar, salt and Parmesan cheese. Pour the water and oil over the flour mixture, turn the mixer on and knead for 3 minutes. Gradually add the remaining flour to form a stiff dough.

3

Knead until smooth and elastic, about 5 minutes. Place the dough into a greased bowl, cover with plastic wrap and leave in a warm place to rise for about an hour.

4

Take a small amount of dough and roll it into a ball about the size of a golf ball. Place in a small, greased earthenware or terracotta pot and sprinkle with some of the coarse salt and Parmesan topping. Repeat with the remaining dough, filling 10–12 pots.

5

Bake for about 15–25 minutes in your pizza oven, using only embers or until the breads are golden brown.

Send this to a friend