Sunday, June 2, 2013

Italian Parmesan Bread

I still love to bake no matter what time of year. With air conditioning you hardly know the difference in the summer, except maybe when the electric bill goes a little higher as it fights with the oven temps.  But the sacrifice is a must to achieve your own homemade breads. This recipe is great with any Italian meal and also grilled meats.

1 pkg. (1/4 ounce) active dry yeast
1 c. warm water ( 110-115 degrees)
3 c. all- purpose flour, divided
1/4 c. butter or margarine, softened
1 egg, beaten
2 T. sugar
1 t. salt
1- 1/2 t. dehydrated minced onion
1/2 t. Italian seasoning
1/2 t. garlic salt
1/2 c. grated Parmesan cheese, divided
Melted butter or margarine

Ina  large mixing bowl, dissolve yeast in warm water.
Add 2 cups flour, 1/4 cup butter, egg, sugar, salt, and seasonings.
Beat at low speed until mixed, about 30 seconds;  increase speed to medium and continue beating for 2 minutes.
Stir in remaining flour and 1/3 cup cheese; beat until smooth.  Cover bowl and let rise in a warm, place until doubled, about 1 hour.
Stir batter 25 strokes.
Spread batter into a greased 1 1/2 qt. casserole, brush with melted butter and sprinkle with remaining cheese.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees about 35 minutes or until golden brown.
Cool on wire rack 10 minutes before removing from the casserole.
YIELD: 1 loaf

My other blogs: Thyme for Herbs, gardening with herbs, and perennials, and Grabbin' A Bite, a restaurant review of West Michigan Eateries