Parmesan Herb Bread
This bread is excellent when sliced, topped with shredded Mozzarella cheese and a layer of sliced pepperoni, and baked in the oven until the cheese melts.
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons margarine, softened
- 1 1/2 tablespoons dried oregano
- 2 tablespoons white sugar
- 4 1/2 teaspoons active dry yeast
- 1/2 cup grated Parmesan cheese
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon grated Parmesan cheese
- 1Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
- 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
- 3Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
- 4Bake at 350 degrees F (175 degrees C) for 55 minutes.
The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
This is a subtley seasoned bread, with a spoonful each of Parmesan and herbs, that emerges fragrant from your bread machine. This loaf will give good flavor that won 't overshadow the other foods on your plate.
A very attractive loaf, and a flavor to match.
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well.
This is a Monday Baking Day sort of recipe: it makes at least a week's worth of bread and dinner rolls.
A banana muffin without the guilt.
Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
This loaf is light in color and comes from New Zealand.
Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.
Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.
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