From King Arthur Flour's Baking Class Recipes
In a large bowl combine:
| 2 | cups very warm water (approx. 105° F) |
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| 1 | tablespoon sugar |
| 1 | pinch ginger |
| 2 1/4 | teaspoons (or 1 packet) yeast |
| 2 | tablespoons olive oil |
| 1 | cup unbleached all-purpose flour |
Let stand until yeast is frothy. Slowly stir in 1/2 cup at a time until mixture begins to pull away from side of bowl:
| 2 | teaspoons salt |
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| 4 1/2 to 5 | cups unbleached all-purpose flour |
Turn out onto a floured surface and knead 5 to 8 minutes, adding only enough flour to keep dough from sticking and dough is smooth and elastic. Place in an lightly oiled bowl, turning to coat on all sides. Cover and let rise until double in bulk.
In a small bowl mix:
| 3/4 | cup grated parmesan cheese |
|---|---|
| 2 or 3 | tablespoons chopped basil |
In another small bowl put:
| 1/4 - 1/3 | cup olive oil |
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When dough has risen, punch down. Grease a bundt or tube pan with olive oil. Cut the the dough in small pieces (about the size of a walnut). Roll pieces in a ball; dip them in the oil; then roll in the cheese mixture and place side by side in pan making two layers.
Set aside and allow to rise until dough reaches top of pan. Preheat oven to 400¡Æ F while loaf is rising.
Bake for approximately 35 to 40 minutes until top is golden. Turn out onto a cooling Rack.