Best 2 Parchment Bread Recipes

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Indulge in the delightful world of parchment bread, where crispy crusts meet soft, fluffy interiors. Embark on a culinary journey with our diverse collection of parchment bread recipes, ranging from classic artisan loaves to creative twists that tantalize the taste buds. Discover the simplicity of Rustic Parchment Bread, showcasing the pure essence of bread made with wholesome ingredients. Elevate your baking skills with the intricate beauty of Braided Parchment Bread, a masterpiece of flavors and textures. Satisfy your sweet cravings with Parchment Banana Bread, a moist and flavorful treat infused with ripe bananas. And for a unique culinary experience, try the savory delight of Parchment Pizza Bread, a crispy canvas topped with your favorite pizza toppings. With detailed instructions and helpful tips, these recipes will guide you effortlessly towards perfect parchment bread creations, ensuring a delightful and rewarding baking experience.

Let's cook with our recipes!

SARDINIAN PARCHMENT BREAD



Sardinian Parchment Bread image

Make and share this Sardinian Parchment Bread recipe from Food.com.

Provided by Jellyqueen

Categories     Breads

Time 38m

Yield 12 breads

Number Of Ingredients 4

2 cups unbleached all-purpose flour
1 cup fine semolina
1 1/2 teaspoons fine sea salt
1 1/4 cups water, about

Steps:

  • Preheat the oven to 450 degrees F at least 40 minutes before baking.
  • In a large bowl combine flours and salt and mix ingrediants thoroughly.
  • Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
  • Place on a clean, floured work surface and knead for about one minute.
  • The dough should be firm and pliable, not sticky.
  • Divide the dough evenly into 12 balls.
  • Place the balls on a lightly floured surface.
  • Flatten each ball into a thick 4-inch pancake.
  • Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
  • These breads are meant to be roughly shaped.
  • Thinness is more important than the shape.
  • The dough should be thin enough to see your hand through it.
  • Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
  • Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
  • Baking time will vary and will also depend on the number of breads placed in the oven.
  • With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
  • (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
  • Repeat wtih the remaining rounds of dough.
  • The bread cools quickly and can be served immediately.

PARCHMENT BREAD



Parchment Bread image

You can roll out the dough by hand for this crisp, crackerlike bread. However, for thinner, more even results, try a pasta maker.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 4

1 cup semolina, plus more for dusting
1 cup all-purpose flour, plus more for dusting
3/4 teaspoon coarse salt, plus more for sprinkling
3/4 cup warm water

Steps:

  • Whisk together semolina, flour, and salt. Make a well in the center, and slowly add water, stirring until combined. On a floured surface, knead dough until soft and smooth, about 10 minutes. Cover with plastic wrap or an inverted bowl, and let rest 30 minutes.
  • Preheat oven to 450 degrees, and place a pizza stone or a baking sheet in oven. Divide dough into 8 portions. Working with 1 piece at a time (keep remaining pieces covered), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Continue to press, passing it through ever-finer settings until sheet is thin but not translucent (number 4 of 8 on a KitchenAid pasta roller). Gently stretch dough with hands; transfer to oven on a semolina-dusted pizza peel or an inverted baking sheet. Bake, flipping once, until golden brown, about 5 minutes per side. Sprinkle with salt. Repeat with remaining pieces of dough. Parchment bread can be stored in an airtight container up to 1 day.

Tips:

  • Use parchment paper of good quality: Make sure to use unbleached parchment paper that is specifically designed for baking. This will prevent the bread from sticking to the pan and will make cleanup easier.
  • Preheat the oven: Preheat the oven to the desired temperature before baking the bread. This will help the bread to rise evenly and will give it a crispy crust.
  • Do not overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until the ingredients are combined.
  • Let the dough rise: Allow the dough to rise in a warm place until it has doubled in size. This will help the bread to be light and airy.
  • Score the top of the dough: Before baking, score the top of the dough with a sharp knife. This will help the bread to rise evenly and will give it a nice crust.
  • Bake the bread until it is golden brown: Bake the bread for the recommended amount of time, or until it is golden brown. This will ensure that the bread is cooked through.

Conclusion:

Baking bread with parchment paper is a great way to get a delicious, homemade loaf of bread without the hassle of greasing and flouring a pan. Parchment paper helps to prevent the bread from sticking to the pan, making cleanup a breeze. It also helps to create a crispy crust and a light, airy interior. With a little practice, you can easily bake a perfect loaf of bread with parchment paper.

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