Makes 2 loaves.
Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over mixture. Let stand 10 minutes, then stir well. Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic. Gradually work in sufficient additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes 2 loaves.
Source: Milk Cookbook posted by Linda Davis
|
|
