"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Parmesan Bread Recipe

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This recipe for Italian Parmesan Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Lyle
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. active dry yeast
1 c. warm water
3 c. flour, divided
1/4 c. butter, softened
1 egg
2 Tbsp. sugar
1 tsp. salt
1 1/2 tsp. dehydrated onions
1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
1/2 c. grated Parmesan cheese, divided






Directions:
Directions:
In a large mixing bowl, dissolve yeast in warm water (110 to 115 degrees F.). Add 2 cups of flour, softened butter, egg, sugar, salt, and seasonings. Beat at low speed until mixed, about 30 seconds.

Increase speed to medium and continue to beat for 2 minutes. Stir in remaining flour and 1/3 cup cheese. Beat until smooth. Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes and spread batter into greased 1 1/2 quart casserole dish. Brush with melted butter and sprinkle with remaining Parmesan cheese.

Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from casserole.

Number Of Servings:
Number Of Servings:
Yield: 1 loaf, 12 servings.

 

 

 

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