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Dilly Parmesan Bread

Dilly Parmesan Bread
This recipe originally called for chives. Over the years, I've substituted dill with wonderful results.—Marian Bell, Gillette, New Jersey
16 ServingsPrep: 20 min. + rising Bake: 55 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 to 4-1/2 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons sugar
  • 2 tablespoons dill weed
  • 2 tablespoons butter, softened
  • 2 teaspoons salt
  • TOPPING:
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon butter, melted

Directions

  • In a large 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° for 55-60 minutes or until golden brown. Brush with
  • butter. Remove from pan to cool on a wire rack. Yield: 1 loaf (16
  • servings).
© Taste of Home 2013

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Dilly Parmesan Bread (continued)

Nutrition Facts: One slice (prepared with margarine) equals 2 starch, 1/2 fat; also, 156 calories, 361 mg sodium, 3 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 3 gm fat.
© Taste of Home 2013