Rosemary-Parmesan Sourdough Bread

• BREAD
• 1 1/2 cups sourdough starter
• 1/2 cup milk
• 2 tablespoons oil
• 1 tablespoon honey
• 3 cups bread flour (depending on the consistency of the starter more may be needed)
• 2/3 cup grated parmesan cheese
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• Topping
• 1 egg white
• 1 tablespoon water
• 3 tablespoons parmesan cheese, finely grated

1. Proof starter over night before making bread.
2. To Kitchen Aid mixing bowl add all the ingredients (except toppings).
3. Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
4. Remove dough to greased bowl, turning once to coat.
5. Cover and allow to rise until doubled (approximately 1 hour).
6. Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
7. Cover and allow bread to rise until double in size.
8. Preheat oven to 375 dgrees.
9. Lightly beat 1 egg white with 1 tablespoon water.
10. Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
11. Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.

bread, sourdough starter, milk, oil, honey, bread flour, parmesan cheese, fresh rosemary, salt, topping, egg, water, parmesan cheese

Taken from www.food.com/recipe/rosemary-parmesan-sourdough-bread-248237 (may not work)