Bed and Breakfast Inns of North America


PARMESAN BREAD

From the kitchen of
Bed and Breakfast Inns of North America
Dallas, Texas

 

Ingredients

  • 1 cup water
  • 1/4 cup butter
  • 3 cups all-purpose flour
  • 1 envelope rapid-rise yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1 large egg
  • 2/3 cup grated Parmesan cheese, divided
  • 1 tablespoon butter, melted

Directions

    Heat 1 cup water and 1/4 cup butter until butter melts. Cool to 120-130 degrees. (The temperature range is important for the yeast.)

    Combine 2 cups flour and next 6 ingredients in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at high speed with an electric mixer for 1 minute. Add egg, and beat at medium speed for 2 minutes. Gradually stir in 1/3 cup Parmesan cheese and remaining 1 cup of flour.

    Cover and let rest for 10 minutes. Place dough in a greased 2-quart round baking dish. Brush with melted butter, and sprinkle with remaining 1/3 cup cheese. Cover and let rise in a warm place (85-degrees), free from drafts for 45 minutes. Bread will NOT double in bulk.

    Bake at 350-degrees for 30 minutes or until golden. Cool in dish for 10 minutes. Remove to a wire rack. Serve warm or at room temperature.

    8 servings

     

    Submitted by Daniel Blackburn on 3/11/00.

 

 

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Published by Cimarron Technology, Dallas, Texas. -- A division of Blackburn Enterprises, Inc.