Herbed parmesan batter bread

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
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

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