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Parmesan Dill Bubble Loaf

Source of Recipe


Lee's Kitchen






List of Ingredients



• 1/4 Cup wam water (110 degrees)
  
• 1 Package active dry yeast
  
• 1/4 Cup + 1 tsp sugar
  
• 1/2 Cup butter, divided
  
• 3/4 Cup milk
  
• 1 Large egg
  
• 1 Scant tsp salt
  
• 1 1/2 - 2 Tbl Dried dill weed
  
• 3 1/2 - 3 3/4 Cup unbleached flour
  
• 1/2 Cup grated Parmesan cheese
  






Instructions



1. Heat milk, butter, salt & 1/4 cup sugar in heavy, non-stick saucepan. Stir to dissolve sugar & salt. Heat until mixture is hot and butter is melted. Cool to room temperature.
   
   
2. Proof yeast in 1/4 cup warm water and 1 tsp sugar.
   
   
3. Pur milk & butter mixture in mixing bowl. Add egg and yeast and 1 cup flour. Mix with flat beater until flour is well blended into milk & yeast mixture. Add dried dill weed to mixture.
   
   
4. Add 1 more cup flour and mix in.
   
   
5. Scrape dough mixture off flat beater and change to dough hook.
   
   
6. Add remaining 1 1/2 cup flour and kenad with dough hook for 3 or 4 minutes.
   
   
7. Turn dough onto floured board and knead by hand 5 more minutes. Add extra flour, a little at a time, as necessary. Knead until dough is smooth and silky feeling.
   
   
8. Place dough into a deep, well-buttered bowl. Turn so buttered side of dough is on top. Cover with cloth. Let dough rise in warm place (80 degrees) for 1 1/2 hours or until double in bulk.
   
   
9. Punch dough down.
   
   
10. Melt remaining 1/4 cup butter. Put grated Parmesan into a small bowl.
    
    
11. Make walnut-sized balls from dough. Roll balls into melted butter and then into Parmesan cheese.
    
    
12. Place dough balls loosely into a non-stick 9x5 loaf pan. Cover and let rise until double in bulk, 45 minutes to 1 hour.
    
    
13. Pre-heat oven to 350 degrees (325 for dark pan). Bake bread 25 to 30 minutes. Bread should sound hollow when thumped.
    
    
14. Let bread cool in pan 15 or 20 minutes before turning out. Once bread has cooled in pan, turn out onto wire rack and let bread finish cooling or serve warm.
    
    
15. To serve, bread should be pulled apart rather than cut.
    
    
16. Makes 1 9x5 loaf.