1992 Parmesan Bread

Name: 1992 Parmesan Bread
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

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 350° for 25 minutes just before serving.