Parmesan Bread

Directions

In a large bowl, dissolve yeast in water.

Stir in nonfat dry milk, 1 cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups of the flour.

Beat well with a wooden spoon.

Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl.

Turn onto a lightly floured work surface and knead for 5 minutes, adding additional flour as necessary, until the dough is smooth and elastic and only slightly sticky.

(Alternatively, 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 1½ 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 to 40 minutes.

Meanwhile, preheat oven to 350℉ (180℃).

Brush the risen loaves with beaten egg white.

With a sharp knife, make three ½ inch deep slashes in each loaf.

Sprinkle loaves with the remaining 1 tablespoon cheese.

Bake for 25 to 35 minutes, or until the loaves sound hollow when tapped on the bottom.

Cool on a wire rack.