2 package Active dry yeast
2 cup Warm water(110 to 115 degrees)
4 cup All-purpose flour (4-4 1/2 cups)
1/2 cup Parmesan cheese, grated
2 tbsp Sugar
2 tbsp Dill weed
2 tbsp Butter or margarine, softened
2 tsp Salt
TOPPING
2 tbsp Parmesan cheese, grated
1 tsp Butter or margarine, melted
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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-in. springform pan (do not allow to rise). Sprinkle with Parmesan cheese. Bake at 375 degrees for 55-60 minutes or until golden brown. Brush with butter. Remove from pan and cool on a wire rack. Yield: 1 loaf.
NOTES : Submitted by Marian Bell, Cedar Grove, New Jersey Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@aol.com on Jul 6, 1997
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