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

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