Parmesan Batter Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
SPONGE:
1-1/2 cups sourdough starter
3/4 cup lukewarm water (105°F)
2 cups bread flour
In a large mixing bowl, combine all ingredients; mix well. Cover; let stand in a warm, draft-free place overnight.
BREAD:
3 tablespoons sugar
3 tablespoons butter or margarine
2 teaspoons salt
3 tablespoons instant onion flakes
1 cup grated Parmesan cheese
1 cup milk, scalded
2 eggs
1-1/3 cups bread flour Recipe
Stir sugar, butter, salt, onion flakes, and cheese into scalded milk; cool to lukewarm (105°F). Add milk mixture to sponge; beat until smooth. Add eggs, one at a time, beating well after each addition. Gradually beat in flour until batter is smooth. Cover; let rise in a warm, draft-free place until doubled, about 45 minutes.
Spray a 10-inch tube pan with non-stick vegetable spray. Stir batter down; spoon into prepared tube pan. Sprinkle with Parmesan cheese. Cover; let rise until doubled, about 45 minutes.
Preheat oven to 350°F. Bake 50 to 55 minutes or until loaf is well browned. Cool in pan for 5 minutes. Remove from pan; cool completely on a wire rack. Makes 1 loaf
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