Yield: 2 Servings
|1½ tablespoon||Oregano leaves|
|1 teaspoon||Onion salt|
|½ teaspoon||Celery salt|
|½ cup||Lukewarm water|
|1||Egg, slightly beaten|
|½ cup||Grated Parmesan cheese|
|4 cups||All-purpose flour|
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