Parmesan Casserole Bread
Source of Recipe
This recipe comes from my old 1969 copy of "Better Homes & Gardens Bread Cook Book."
Recipe Introduction
This tasty cheese bread is so very easy -- no kneading and no shaping.
It takes only a little over an hour from inspiration to the table.
Serve it with cool salads or hot meals, it's sure to make a hit!
List of Ingredients
1 package (2-1/4 t.) dry active yeast
1/4 cup warm water
1/4 cup milk
1-1/2 cup unbleached all-purpose flour or bread flour
1 Tbsp sugar
1/2 tsp salt
1/3 cup butter or margarine (I use unsalted butter)
1 beaten egg
1/2 cup grated Parmesan cheese
*2 Tbsp chopped fresh parsley OR 2 tsp dried parsley
Recipe
Soften active dry yeast in warm water. Meanwhile, mix flour, sugar,
and salt into mixing bowl. With pastry blender or fork, cut in butter
until mixture resembles coarse meal. Add egg, softened yeast, and
milk. Beat well. (I use stand mixer with dough hooks for about 3
minutes on low speed.) Stir in cheese and parsley.
Turn into greased 8 x 1-1/2-inch round pan. Cover and let rise until
double, about 40 minutes. Dot with more butter. Bake at 375 degrees
for 20-25 minutes. Cut into pie-shaped wedges. Makes 6.
|
|
member logon
