Recipe

Parmesan Bread Recipe

	Cherylannxo / All my dishes 1 year, 3 months ago A cheezey bread that is wonderful to the senses. It goes great with Italian dishes. I think that it is best served warm. with lots of creamy butter. Prep:155m Cook:35m Servings:16	Cherylannxo
	yeastbread rise

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Ingredients

2 envelopes active dry yeast (4 1/2 tsp.)

1 1/4 cups lukewarm water, 110*

2/3 cup nonfat dry milk

1 cup plus 1 Tbsp. freshly grated Parmesan cheese, divided

1 large egg, lightly beaten

1 Tbsp. e-v olive oil

2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. cayenne pepper

3 3/4-4 cups flour

1 large egg white, lightly beaten, for glazing bread

Directions

In a large bowl, dissolve yeast in water. Stir in nonfat dry milk, 1 cup parmesan, whole egg, oil, sugar, salt, cayenne and 3 cups flour until the flour pulls away from the side of the bowl.

Turn out onto a lightly floured work surface and knead until the dough is smooth, elastic and only slightly sticky, about 5 minutes adding additional flour as necessary. (The dough can be mixed and kneaded in a stand-up electric mixer fitted with a dough hook). Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 1/2 hours.

Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30-40 minutes.

Meanwhile, preheat oven to 350*.

Brush the risen loaves with egg white. With a sharp knife, make 3 - 1/2" deep slashes in each loaf. Sprinkle loaves with remaining 1 Tbsp. Parmesan. Bake until loaves sound hollow when tapped on the bottom, 25-35 minutes. Cool on a wire rack.

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