astray recipes: Herbed parmesan batter bread

Categories: Breads
Yield: 2 Servings

Measure	Ingredient
1 cup	Milk
¼ cup	Butter
¼ cup	Sugar
1½ tablespoon	Oregano leaves
1 teaspoon	Salt
1 teaspoon	Onion salt
½ teaspoon	Celery salt
½ cup	Lukewarm water
1 teaspoon	Sugar
2	Env. yeast
1	Egg, slightly beaten
½ cup	Grated Parmesan cheese
3¾	To
4 cups	All-purpose flour
2	loaves.

Makes 2 loaves.

Heat milk, ¼ cup butter, ¼ cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved.

Sprinkle yeast over mixture. Let stand 10 minutes, then stir well.

Stir in lukewarm milk-butter mixture, egg and ½ cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic.

Gradually work in sufficient additional flour to make a soft dough, ¾ cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1¼ hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about ½ hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes

Source: Milk Cookbook posted by Linda Davis

herbed parmesan batter bread