• 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.

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