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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Parmesan Herb Bread
      Yield: 16 Servings
      2 c  Warm water
      1 pk Active dry yeast
    1/2 ts Sugar
      6 c  To 6 1/2 cups bread flour
    1/2 c  Grated Parmesan cheese
    1/4 c  Olive oil
      1 ts Salt
      1 ts Dried basil
    1/2 ts Dried oregano leaves
    1/4 ts Cracked black pepper
      2 tb Semolina or cornmeal

MMMMM-------------------------EGG GLAZE---------------
      1 lg Egg white
      1 tb Water
  1. In large bowl, preferably of heavy duty mixer,
  combine 1/2 cup warm water, the yeast and sugar;
  stir to dissolve yeast. Let stand until foamy,
  about 5 minutes.
  2. Add remaining water, 4 cups flour, the cheese,
  oil, salt, basil, oregano and pepper to yeast
  mixture. With wooden spoon or dough hook of mixer,
  beat 1 to 2 minutes or until smooth. Add 1 1/2
  cups of the remaining flour, 1/2 cup at a time,
  and beat until soft dough forms that pulls away
  from the bowl as it is beaten.
  3. Turn dough out onto lightly floured board.
  Knead dough, adding as much of the remaining flour
  as necessary to prevent stickiness, until smooth
  and elastic, about 5 minutes.
  4. Wash, dry, and oil mixing bowl. Place dough in
  bowl, turning to bring oiled side up. Cover bowl
  with a clean cloth and let rise until doubled in
  size, about an hour.
  5. Meanwhile, grease 2 large baking sheets.
  Sprinkle semolina in a 3 inch wide strip
  diagonally across each sheet. Turn dough out onto
  lightly floured board and divide into 2 equal
  pieces; with hands, roll each piece into a 16 inch
  long loaf. Place loaves diagonally in greased
  sheets on top of semolina. Cover loaves with clean
  cloths and let rise in warm place until doubled in
  size, about 45 minutes.
  6. Heat oven to 400. Prepare egg glaze (lightly
  beat egg white and water). With sharp knife, make
  several 1/4 inch deep slashes in top of each loaf.
  Gently brush egg glaze in the surface of the
  7. Bake loaves 20 minutes; remove from oven and
  brush again with glaze. Return to oven and bake 10
  to 15 minutes longer or until loaves are golden
  brown. Cool loaves on wire rack at least 15
  minutes before serving warm, or cool completely.
  8. To serve, cut each loaf crosswise into 8 thick
  slices. Store any remaining bread in an airtight
  container to retain freshness.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:33 EDT