Dilly parmesan bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| 2 | cups | Warm water(110 to 115 degrees) |
| 4 | cups | All-purpose flour (4-4 1/2 cups) |
| ½ | cup | Parmesan cheese, grated |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Dill weed |
| 2 | tablespoons | Butter or margarine, softened |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Parmesan cheese, grated |
| 1 | teaspoon | Butter or margarine, melted |
Directions
TOPPING
In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan cheese, sugar , dill , butter, and salt; beat until smooth, about 2 minutes. Gradually beat in remaining flour (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter down and beat 25 strokes with a spoon. Place in a greased 9-in. springform pan (do not allow to rise).
Sprinkle with Parmesan cheese. Bake at 375 degrees for 55-60 minutes or until golden brown. Brush with butter. Remove from pan and cool on a wire rack. Yield: 1 loaf.
NOTES : Submitted by Marian Bell, Cedar Grove, New Jersey Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@... on Jul 6, 1997