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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Parmesan Bread Recipe

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This recipe for Italian Parmesan Bread, by , is from Our Families Cooking with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Schroeder, daughter of Bonita Bartsch


1 pkg dry yeast
1 c warm water (110-115)
3 c flour, divided
1/4 c butter
1 egg, beaten
2 T sugar
1 tsp salt
1 1/2 tsp onion, minced
1/2 tsp Italian seasoning
1/2 tsp garlic salt
1/2 c Parmesan cheese, divided
melted butter

In a large mixing bowl; dissolve yeast in warm water. Add 2 cups of flour, 1/4 c butter, egg, sugar, salt, and seasoning. Beat at low speed until mixed. Increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 c of cheese, beat until smooth. Cover and let rise in a warm place or about 1 hour.

Stir batter 25 strokes, Spread batter into a greased 1 1/2 quart casserole. Brush with melted butter and sprinkle with remaining cheese,
Cover and let rise 30 minutes.

Bake at 350 for about 35 minutes or until golden brown, Cool 10 minutes before removing to rack.




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