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{{#seo:
|title=Pane al parmigiano with tang zhong Thermomix Recipe
|titlemode=replace
|keywords=#parmesan #grated #polenta #banneton #dough #flour #yeast #whitebread #fridge #bakingtray #tangzhong
|hashtagrev=032020
|description=A wheat and rye bread recipe from Italy, with added Parmesan cheese and made using the Tang tang zhong method. This has been adapted for Thermomix...
}}

{{Template:AdvancePreparation}}

A [[Wheat|wheat]] and [[Rye|rye]] [[Bread|bread]] recipe from [[Italy]], with added [[Parmesan cheese]] and made using the [[Tang zhong|tang zhong]] method. This has been adapted for [[Thermomix]].
{{recipesummary
|DatePublished=31st December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = 10
|Difficulty = 2
|TotalTime = 25 hours
|PrepTime = 24 hours
|CookTime = 1 hour
|TotalCalories = 780
|PortionCalories = 78
|Image = [[Image:The new (2014) Thermomix TM5.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Cheesey bread''

5/5

Great for a sausage sandwich

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
{{Template:WorkInProgress}}
{{RecipeIngredients
| 30g [[White bread|white bread]] [[Flour|flour]]
| 150g water
| 7g sachet [[Dried|dried]] fast action [[Yeast|yeast]]
| A further 270g of [[White bread|white bread]] [[Flour|flour]]
| 200g [[Rye flour|rye flour]]
| 100g [[Parmesan]], [[Grated|grated]]
| 9g [[Salt|salt]]
| A further 225g water
| Extra [[Parmesan]], [[Grated|grated]]
| [[Polenta]]
}}

===Method===
{{RecipeMethod

| Put the 30g [[Flour|flour]] and 150g water into the bowl '''5 minutes / 65°C / Speed 4''', reducing to '''Speed 2''' after 2 minutes.
| Leave to cool to room temperature.
| Add the [[Yeast|yeast]], [[Flours|flours]], [[Grated|grated]] [[Parmesan]], [[Salt|salt]] and the 225g water to the bowl '''20 secs / Speed 4'''.
| Then '''4 minutes / [[Knead]]'''.
| Shape into a ball and place in a lightly oiled bowl.
| Cover and leave to rise in the [[Fridge|fridge]] - this could be overnight or for several hours.
| Remove the [[Dough|dough]] from the [[Fridge|fridge]] and bring up to room temperature.
| Shape and place in either a 1kg loaf tin or [[Banneton|banneton]] which has been greased and lightly coated with [[Polenta|polenta]].
| Cover the tin or [[Banneton|banneton]] with oiled [[Cling Film|cling film]] and leave to [[Prove|prove]].
| Pre-heat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C ].
| If using a [[Banneton|banneton]], carefully invert the [[Dough|dough]] onto a [[Baking tray|baking tray]] or stone, which has been sprinkled with more [[Polenta|polenta]].
| Sprinkle the [[Dough|dough]] with [[Grated|grated]] [[Parmesan]] and [[Bake|bake]] for xx minutes.
| Turn out of the tine or remove from the [[Baking tray|baking tray]] and leave to cool thoroughly before slicing
}}
===Chef's notes===
You can use coarse [[Semolina|semolina]] instead of [[Polenta|polenta]]. Do not exceed 9g [[salt]] because the [[Parmesan]] is salty in itself.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Bread and baking]]
[[Category:Vegetarian recipes]]
[[Category:Cheese recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/parmesan|#parmesan]] [[Special:Search/grated|#grated]] [[Special:Search/polenta|#polenta]] [[Special:Search/banneton|#banneton]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/yeast|#yeast]] [[Special:Search/whitebread|#whitebread]] [[Special:Search/fridge|#fridge]] [[Special:Search/bakingtray|#bakingtray]] [[Special:Search/tangzhong|#tangzhong]]
</code>

Pane al parmigiano with tang zhong (TM) - Revision history

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