| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Sugar |
| 1 1/2 |
tb |
Oregano leaves |
| 1 |
ts |
Salt |
| 1 |
ts |
Onion salt |
| 1/2 |
ts |
Celery salt |
| 1/2 |
c |
Lukewarm water |
| 1 |
ts |
Sugar |
| 2 |
|
Env. yeast |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Grated Parmesan cheese |
| 3 3/4 |
|
To |
| 4 |
c |
All-purpose flour |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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