Garlic and herb Parmesan loaf

Ingredients

10g sachet instant yeast
250ml warm water (blood temperature)
15ml white sugar
5ml salt
3 cup cake flour
1 x KNORR Creamy Garlic and Herb Potato Bake
parmesan cheese, finely grated

Method

In a large bowl dissolve the yeast in the warm water then add the sugar, salt and 1 cup of cake flour and mix until smooth.
Stir in the remaining cake flour and the contents of the sachet of KNORR Garlic and Herb Potato Bake until a smooth dough is formed, adding in more or less cake flour as needed.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic like – this should take about 8 minutes.
Place the dough into a greased bowl, cover and then allow it to rise in a warm place until doubled in size – this should take about 45 minutes.
Turn the dough out onto a lightly floured surface, punch down and then roll out into a rectangle.
Sprinkle with as much grated Parmesan cheese as you desire to within 1.5 cm of the edges of the dough, the more you add the richer the end result.
Roll up the dough as you would a Swiss roll, pinching the seams and ends together to seal.
Spray a baking sheet with cooking spray and place the loaf side down onto the baking sheet.
Using a sharp knife make a few slashes across the top of each loaf then cover and allow to rise until doubled in size – this should take about 30 minutes.
Bake in a pre-heated oven at 190°C for 20-25 minutes or until golden brown and hollow sounding when the underside is tapped.
Remove from oven and allow to cool before slicing.

Step by step

Step 1 of 11

In a large bowl dissolve the yeast in the warm water then add the sugar, salt and 1 cup of cake flour and mix until smooth.

Step 2 of 11

Stir in the remaining cake flour and the contents of the sachet of KNORR Garlic and Herb Potato Bake until a smooth dough is formed, adding in more or less cake flour as needed.

Step 3 of 11

Turn the dough out onto a lightly floured surface and knead until smooth and elastic like – this should take about 8 minutes.

Step 4 of 11

Place the dough into a greased bowl, cover and then allow it to rise in a warm place until doubled in size – this should take about 45 minutes.

Step 5 of 11

Turn the dough out onto a lightly floured surface, punch down and then roll out into a rectangle.

Step 6 of 11

Sprinkle with as much grated Parmesan cheese as you desire to within 1.5 cm of the edges of the dough, the more you add the richer the end result.

Step 7 of 11

Roll up the dough as you would a Swiss roll, pinching the seams and ends together to seal.

Step 8 of 11

Spray a baking sheet with cooking spray and place the loaf side down onto the baking sheet.

Step 9 of 11

Using a sharp knife make a few slashes across the top of each loaf then cover and allow to rise until doubled in size – this should take about 30 minutes.

Step 10 of 11

Bake in a pre-heated oven at 190°C for 20-25 minutes or until golden brown and hollow sounding when the underside is tapped.

Step 11 of 11

Remove from oven and allow to cool before slicing.

View All steps

Step by step
View all

Step: 1

In a large bowl dissolve the yeast in the warm water then add the sugar, salt and 1 cup of cake flour and mix until smooth.

1/11

Step: 2

Stir in the remaining cake flour and the contents of the sachet of KNORR Garlic and Herb Potato Bake until a smooth dough is formed, adding in more or less cake flour as needed.

2/11

Step: 3

Turn the dough out onto a lightly floured surface and knead until smooth and elastic like – this should take about 8 minutes.

3/11

Step: 4

Place the dough into a greased bowl, cover and then allow it to rise in a warm place until doubled in size – this should take about 45 minutes.

4/11

Step: 5

Turn the dough out onto a lightly floured surface, punch down and then roll out into a rectangle.

5/11

Step: 6

Sprinkle with as much grated Parmesan cheese as you desire to within 1.5 cm of the edges of the dough, the more you add the richer the end result.

6/11

Step: 7

Roll up the dough as you would a Swiss roll, pinching the seams and ends together to seal.

7/11

Step: 8

Spray a baking sheet with cooking spray and place the loaf side down onto the baking sheet.

8/11

Step: 9

Using a sharp knife make a few slashes across the top of each loaf then cover and allow to rise until doubled in size – this should take about 30 minutes.

9/11

Step: 10

Bake in a pre-heated oven at 190°C for 20-25 minutes or until golden brown and hollow sounding when the underside is tapped.

10/11

Step: 11

Remove from oven and allow to cool before slicing.

11/11

View All steps

STEPS:

In a large bowl dissolve the yeast in the warm water then add the sugar, salt and 1 cup of cake flour and mix until smooth.
Stir in the remaining cake flour and the contents of the sachet of KNORR Garlic and Herb Potato Bake until a smooth dough is formed, adding in more or less cake flour as needed.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic like – this should take about 8 minutes.
Place the dough into a greased bowl, cover and then allow it to rise in a warm place until doubled in size – this should take about 45 minutes.
Turn the dough out onto a lightly floured surface, punch down and then roll out into a rectangle.
Sprinkle with as much grated Parmesan cheese as you desire to within 1.5 cm of the edges of the dough, the more you add the richer the end result.
Roll up the dough as you would a Swiss roll, pinching the seams and ends together to seal.
Spray a baking sheet with cooking spray and place the loaf side down onto the baking sheet.
Using a sharp knife make a few slashes across the top of each loaf then cover and allow to rise until doubled in size – this should take about 30 minutes.
Bake in a pre-heated oven at 190°C for 20-25 minutes or until golden brown and hollow sounding when the underside is tapped.
Remove from oven and allow to cool before slicing.