Parmesan Bread

1 teaspoon active dry yeast

1 teaspoon sugar

1 1/3 cups lukewarm water

2 tablespoons extra-virgin olive oil

2 teaspoons fine sea salt

3 3/4 cups ( 1 pound ) bread flour, or more if needed

3 ounces freshly grated Parmigiano-Reggiano cheese (3/4 cup)

1 large egg beaten with 1 tablespoon cold water, for egg wash

In the bowl of a heavy-duty electric mixer fitted with the dough hook, combine the yeast, sugar, and lukewarm water, and stir to blend. Let stand until foamy, about 5 minutes. Then stir in the oil and the sea salt.

Add the 3 3/4 cups flour and the cheese all at once, and mix at medium speed until most of the flour has been absorbed and the dough forms a ball. Continue to knead until the dough is soft and satiny but still firm, 4 to 5 minutes. If necessary, add a little more lour to keep the dough from sticking. Transfer the dough to a clean, floured work surface and knead by had for 1 minute. The dough should be smooth and should spring back when indented with your fingertip.

Place the dough in a clean bowl, cover the bowl with plastic wrap, and let the dough rise until doubled in bulk, about 1 hour. Punch the dough down and shape it into a tight rectangle. Place the dough in a nonstick 1-quart rectangular bread pan that has been buttered. Cover it with a clean cloth and let it rise until doubled in bulk, about 1 hour.

Preheat the oven to 424 degrees F.

Brush the top of the dough with the egg wash. With the tips of a pair of scissors, snip the top of the dough all over, about 15 times, to allow it to expand evenly during baking. Place the bread pan on the bottom shelf of the oven. Bake until form and golden brown, and the bread sounds hollow when tapped, about 35 to 40 minutes. Transfer the bread to a rack to cool.