Dilly Parmesan Bread
Yield
1 loafPrep
50 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
water
warm, 105 - 115 degrees F |
|
| 4 | cups |
all-purpose flour
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
dill weed
|
|
| 2 | tablespoons |
butter
or margarine, softened |
|
| 2 | teaspoons |
salt
|
|
| Topping | |||
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | teaspoon |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
water
warm, 105 - 115 degrees F |
|
| 946 | ml |
all-purpose flour
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
dill weed
|
|
| 3E+1 | ml |
butter
or margarine, softened |
|
| 1E+1 | ml |
salt
|
|
| Topping | |||
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
butter
or margarine, melted |
|
Directions
In a mixing bowl, dissolve yeast in water.
Add 3 cups of flour, Parmesan cheese, sugar, dill, butter, and salt; beat until smooth, about 2 minutes.
Gradually beat in remaining flour (do not knead).
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Stir batter down and beat 25 strokes with a spoon.
Place in a greased 9 inch springform pan (do not allow to rise). Sprinkle with Parmesan cheese.
Bake at 375℉ (190℃) F for 55 to 60 minutes or until golden.
