Garlic Parmesan Loaf

Somehow, making bread to have with the lentil crepes evolved from khubz to something closer to an Olive Garden breadstick.  Basically, I had bought too much milk, the garlic was starting to sprout, and a tub of parmesan was almost empty.  Ta-da, a post.

I chose to make this in a 6" x 3" round cake pan.  You can make it in a regular loaf pan, as rolls, or as breadsticks.  It will only change the baking time.  Just make sure that any pans are greased.

To use a packet of yeast, double the recipe and use an 8" round or regular loaf pan.

*1/2 C milk
*1 tsp yeast
1 tsp sugar
2 Tb butter, divided
1-1/2 C flour
1/4 tsp salt
*2 cloves garlic, minced and divided
*3 Tb grated parmesan, divided

1.  Warm milk to 100ºF.  Stir in yeast, 1 Tb butter, and sugar.  Allow to get foamy, about 5 minutes.

2.  In the stand mixer with the paddle attachment, beat together milk mixture and 1/2 C flour into a batter for 2 minutes.  Add another 1/2 C flour, salt, 2 Tb parmesan, and half the minced garlic.  Beat into a soft dough for another 2 minutes.

3.  Scrape out dough onto a well-floured work surface.  Knead until smooth and elastic, but not dry, about 5 minutes.  Shape into a ball.

4.  Turn dough ball in a lightly oiled bowl to grease all sides.  Let rise in a warm place until doubled, about 1 hour.  Punch down and allow to rest 10 minutes.

5.  Grease a cake pan and shape dough into a ball again.  Place in center of pan and allow to rise 30 minutes, then start preheating the oven to 375º.

6.  Melt remaining tablespoon of butter.  Brush onto top of loaf.  Sprinkle with remaining garlic and parmesan.  Bake 25 minutes, until loaf is golden brown and sounds slightly hollow when thumped.

7.  Allow loaf to sit for 5 minutes in the pan, then turn out onto a rack to cool.  Slice and serve.

Difficulty rating  :)