Name: Dilly Parmesan Bread
Ingredients: 2 pk Active dry yeast; 2 c Warm water(110 to 115 degrees); 4 c All-purpose flour (4-4 1/2 cups); 1/2 c Parmesan cheese, grated; 2 tb Sugar; 2 tb Dill weed; 2 tb Butter or margarine, softened; 2 ts Salt; 2 tb Parmesan cheese, grated; 1 ts Butter or margarine, melted

CATEGORY	CUISINE	TAG	YIELD
Dairy	New Jersey	Breads, Taste of ho	1	Servings

INGREDIENTS

2	pk	Active dry yeast
2	c	Warm water(110 to 115 degrees)
4	c	All-purpose flour (4-4 1/2 cups)
1/2	c	Parmesan cheese, grated
2	tb	Sugar
2	tb	Dill weed
2	tb	Butter or margarine, softened
2	ts	Salt
2	tb	Parmesan cheese, grated
1	ts	Butter or margarine, melted

INSTRUCTIONS

TOPPING
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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