Parmesan Herb Bread Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 cup: Warm water, 105 to 115 F.
-softened,
2 Pkg: active dry yeast,
9 tbsp: Parmesan cheese, grated
2 tbsp: Sugar,
1 1/2 tsp: Dried oregano leaves,
2 tsp: Salt,
4 1/4 cup: All-purpose flour,
2 tbsp: Butter or margarine,
Directions:
Sprinkle yeast over water in large bowl of electric mixer. Let stand
for a few minutes; then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup of the cheese, oregano, and 3 cups
of the flour. Beat at low speed until blended. At medium spped,
beat until smooth -- 2 minutes. Scrape bowl and beaters.
Gradually stir in the rest of the flour with a wooden sppon. Cover
the bowl with a sheet of waxed paper and a towel. Let rise in a warm
place, free from drafts, for 45 minutes, or until quite lighty
bubbly, and more than double in bulk.
Meanwhile, preheat oven to 375 F. Lightly grease a 1 1/2 or 2 qt.
casserole; set aside.
With a wooden spoon, stir down batter. Beat vigorously 1/2 minute, or
about 25 strokes. Turn into casserole. Sprinkle evenly with 1 Tb.
grated Parmesan cheese.
Bake 55 minutes, or until nicely browned. Turn out onto wire rack.
Let cool or serve slightly warm, cut in wedges. Makes one round loaf.
From: Magazine clipping ca. 1965, magazine unknown but probably
Gourmet, from the files of Linda Shogren
Submitted By LAWRENCE KELLIE On 12-29-94
Source from luhu.jp
for a few minutes; then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup of the cheese, oregano, and 3 cups
of the flour. Beat at low speed until blended. At medium spped,
beat until smooth -- 2 minutes. Scrape bowl and beaters.
Gradually stir in the rest of the flour with a wooden sppon. Cover
the bowl with a sheet of waxed paper and a towel. Let rise in a warm
place, free from drafts, for 45 minutes, or until quite lighty
bubbly, and more than double in bulk.
Meanwhile, preheat oven to 375 F. Lightly grease a 1 1/2 or 2 qt.
casserole; set aside.
With a wooden spoon, stir down batter. Beat vigorously 1/2 minute, or
about 25 strokes. Turn into casserole. Sprinkle evenly with 1 Tb.
grated Parmesan cheese.
Bake 55 minutes, or until nicely browned. Turn out onto wire rack.
Let cool or serve slightly warm, cut in wedges. Makes one round loaf.
From: Magazine clipping ca. 1965, magazine unknown but probably
Gourmet, from the files of Linda Shogren
Submitted By LAWRENCE KELLIE On 12-29-94
Source from luhu.jp