- Servings: 12
|3– 3½ cups||All-purpose Flour|
|⅓ cup||Grated Parmesan Cheese|
|½ cup||Shredded Mozzarella Cheese|
|2 tsp||Instant Yeast|
|½ cup||Butter, melted|
|½ tsp||Crushed Garlic|
|2 tsp||Red Pepper Flakes|
|1 cup||Warm Water, 100Â° - 110Â°f|
|1 tb||Melted Butter|
|1||Egg + 1 Tbs. Water, beaten|
|2 tb||Grated Parmesan Cheese|
Traditional mixing method: In the bowl of a stand mixer combine 3 cups flour, salt, sugar, 1/3 cup parmesan, mozzarella, and yeast. In a small bowl, whisk egg, butter, garlic, and red pepper flakes. Combine butter mixture, water, and flour mixture. Mix until a stiff dough forms; turn out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary. Place in a lightly oiled bowl, cover and let rise until doubled, about 60 to 80 minutes. *
Preheat oven to 350Â°F. Punch dough down and turn out onto lightly floured surface. Divide dough into three pieces and roll each piece into a 14Â” to 16Â” long rope; transfer to a baking sheet lined with lightly oiled parchment paper. Braid dough, tucking both ends under, cover and let rise until doubled about 60 minutes. Brush with beaten egg mixed with water, and sprinkle with 2 Tablespoons parmesan cheese. Bake 30 to 35 minutes or until well browned. Remove from oven and place on rack to cool before serving.
* Alternate mixing method: Place water, egg, 1/2 cup butter, garlic, and red pepper in bread machine pan. Add 3 cups flour, salt, sugar, 1/3 cup parmesan, 1/2 cup mozzarella, and yeast. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).