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LOCATION: Recipes >> Breads Yeast >> Parmesan Bread

Print this Recipe    Parmesan Bread

2 envelopes active dry yeast
1 1/4 cups lukewarm water (105F)
2/3 cups non fat dry milk
1 cup plus 1 tablespoon freshly grated parmesean cheese
1 large egg, lightly beaten
1 tablespoon olive oil
2 teaspoon sugar
1 1/2 teaspoon salt
1/2 teaspoon cayenne
3 to 4 cups all purpose flour
1 egg white, slightly beaten, for glaze

Dissolve the yeast in lukewarm water. Stir in the non fat dry milk
(rest 5 minutes) add 1 cup cheese, whole egg, oil, sugar, salt,
cayenne and 3 cups flour. Beat with wood spoon till it starts to
pull away from bowl, and turn on a floured board adding flour if
needed to form a good dough able to knead. Knead 5 minutes or so.
Place in a well oiled bowl, cover with plastic wrap and let rise
about 1 and 1/2 hour.

Punch down on floured board, divide in half, form in balls and
place on oiled baking sheets. Cover and rest 30 to 45 minutes.
Brush loaves with egg white and last tablespoon cheese and bake at
350 for 25 to 35 minutes or is well browned and hollow sounding
when thumped. Cool on racks.

Makes 2 loaves.

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