Parmigiano Reggiano loaf (a/k/a Hamelman's Cheese Bread)
"Cheese Bread" is a rather drab description of this strongly flavored bread, so I decided to give it the name of the cheese I used.
The overall formula (which includes a stiff levain) is:
Bread flour - 100%
Water - 60%
Olive oil - 5%
Salt - 1.5%
Yeast - 1% (or half that amount if you plan to retard the bread overnight)
Parmesan cheese - 20%
Half the cheese is cubed and half grated, then added to the dough after it has been mixed to moderate gluten development.
I was unable to retard the dough overnight because of lack of refrigerator space.
The bread was wonderful lightly toasted and served with a breakfast egg. It would be a terrific accompaniment with spaghetti, as well as broiled with a bit of garlic, olive oil, sliced tomatoes, and maybe a dash of fresh mozzarella.
Am betting it will also make excellent croutons and bread crumbs.
This is a great recipe for a special occasion and the quality of the cheese you use will have a major effect on the result.
Only one caveat: it will make one very lousy PB&J!