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  • Elizabeth Carroll

White Truffle Parmesan Bread

Updated: Nov 28, 2020

Ingredients:

3c King Arthur Bread Flour

2t Salt

1 Package Instant Yeast

1T Truffle Hunter, White Truffle Oil

1 - 12oz Can Beer

1C Shredded Parmesan Cheese (plus more for finishing)

2T Melted Epicurean White Truffle Butter

Fresh Ground Black Pepper


Directions:

1. In large metal bowl, mix flour, yeast, and salt

2. With wooden spoon or spatula spoon, mix in truffle oil and parmesan cheese

3. Slowly add in beer, making sure to incorporate it well. If you add in the beer all at once, often times you will end up with dry spots

5. Cover bowl tightly with plastic wrap and let it sit in a warm place, approximately 1-2 hours

6. Once the dough is ready, it should be doubled in size

7. Place cast iron Dutch oven (with lid on) in oven and preheat to 450F (this takes my oven about 15 minutes)

8. While oven heats, on a sheet of parchment paper, punch down dough and form into a ball

9. When oven has heated, carefully remove Dutch oven lid and place parchment paper / bread inside, cover

10. Let bread bake for 35 minutes

11. Remove lid from Dutch oven. Brush loaf with melted truffle butter. Sprinkle loaf with additional parmesan (approximately 1/4c), plus a few turns of fresh ground black pepper. Let bread cook another 5 minutes, uncovered

12. Cool bread on wire rack, a minimum of 1 hour before slicing bread, it will continue to cook as it cools




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