Semolina-Garlic-Parmesan Swirl Loaf

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King Arthur Flour


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The garlic can be roasted a day ahead. Feel free to roast more than 1 or 2 heads at a time; leftovers can always be reserved for pizza topping, or for stirring into mashed potatoes.

Peel away some of the outside parchment from the garlic head; cut off enough of the top (the pointy, non-root end) to expose a bit of the garlic meat in the cloves. Brush, dip or drizzle olive oil on the cut side, and either wrap in foil or put in a cover

Dough 1 3/4 cups (9 3/4 ounces) semolina 1 1/2 cups (6 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 3/4 teaspoons salt 1 to 1 1/2 teaspoons ground black pepper (fresh-ground is best) 1 cup (8 ounces) water 2 tablespoons garlic oil OR vegetable o

Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust; or, if you're going to bake the bread in a conventional oven,

After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8 x 18-inch rectangle. Dimple and stretch the dough into shape with your fingertips; it'll probably end up no more than 1/2-inch thic

Filling roasted garlic 1 large egg white (reserved from above) pinch of salt 1 cup (2 1/2 to 3 ounces) grated Parmesan 1/2 cup (1 1/2 ounces) fresh bread crumbs 1 to 2 teaspoons dried Italian herbs (basil and oregano, or pizza seasoning)

Squeeze the roasted garlic pulps from their little parchment tubes. Depending on your patience and time, you could try to squeeze out individual cloves, but it's really a lot easier to grab the whole head and "power grip" it like you're squeezing half an

Whisk the egg white and salt until foamy, and brush it over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8-inch) end clear. Starting with the opposite short edge, roll the dough towards the bare ed

To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle.

To finish the recipe in the oven, place the bread seam-side down in a lightly greased 9 x 5-inch bread pan, or on a parchment-lined baking sheet. Cover lightly with a towel or plastic wrap, and let the loaf rise for about 45 minutes, or until it's puffy l

Use a pair of scissors to snip several small slashes into the loaf, about every 2 inches. The cuts should be about 1 1/2 inches deep and 3/4-inch wide. For a shiny crust, brush the top of the loaf with oil (or oil mixed with an egg yolk), if desired.

Bake the bread in a preheated 375°F oven for 45 to 50 minutes, rotating halfway through the time for more even baking. The loaf should be a deep golden brown. If you have an instant-read thermometer, the loaf's internal temperature should read between 190

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