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1992 Parmesan Bread

Yield 8 servings


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

How to Make It

  1. Heat 1 cup water and 1/4 cup butter in a small saucepan until butter melts. Cool to 120° to 130°.

  2. 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 1 minute. Add egg, and beat at medium speed 2 minutes. Gradually stir in 1/3 cup cheese and remaining 1 cup flour.

  3. Cover and let rest 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°), free from drafts, 45 minutes (bread will not double in bulk).

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

  5. Note: Parmesan Bread may be frozen up to 1 month. Thaw, wrapped in aluminum foil, at room temperature; bake at 350º for 25 minutes just before serving.