Parmesan herb bread

12 servings

Ingredients

Quantity Ingredient
2 cups Warm water (105 to 115 F.)
2 Pkg active dry yeast
2 tablespoons Sugar
2 teaspoons Salt
2 tablespoons Butter or margarine, softened
9 tablespoons Parmesan cheese, grated
1½ teaspoon Dried oregano leaves
4¼ cup All-purpose flour

Directions

Sprinkle yeast over water in large bowl of electric mixer. Let stand for a few minutes; then stir to dissolve yeast.

Add sugar, salt, butter, ½ cup of the cheese, oregano, and 3 cups of the flour. Beat at low speed until blended. At medium spped, beat until smooth -- 2 minutes. Scrape bowl and beaters.

Gradually stir in the rest of the flour with a wooden sppon. Cover the bowl with a sheet of waxed paper and a towel. Let rise in a warm place, free from drafts, for 45 minutes, or until quite lighty bubbly, and more than double in bulk.

Meanwhile, preheat oven to 375 F. Lightly grease a 1½ or 2 qt.

casserole; set aside.

With a wooden spoon, stir down batter. Beat vigorously ½ minute, or about 25 strokes. Turn into casserole. Sprinkle evenly with 1 Tb.

grated Parmesan cheese.

Bake 55 minutes, or until nicely browned. Turn out onto wire rack.

Let cool or serve slightly warm, cut in wedges. Makes one round loaf.

From: Magazine clipping ca. 1965, magazine unknown but probably Gourmet, from the files of Linda Shogren Submitted By LAWRENCE KELLIE On 12-29-94

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