Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Parmesan Loaves

I've been making this bread since my college days, when I shared an apartment with five home economics majors. My family likes this best fresh out of the oven, but it also freezes and reheats well.

32 ServingsPrep: 30 min. + rising Bake: 40 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup grated Parmesan cheese
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons salt
1/8 teaspoon cayenne pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, melted
2 teaspoons garlic salt

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, cheese,
sugar, oil, salt, cayenne and 2 cups flour. Beat until smooth. Stir
in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a floured surface; divide in half. Cover
and let rest for 10 minutes. Roll each into a 16-in. x 10-in.
rectangle. Brush with butter; sprinkle with garlic salt. Cut into
four 10-in. x 4-in. rectangles.

2 of 2

Parmesan Loaves (continued)

Directions (continued)

Stack butter side up. Cut each stack into five 4-in. x 2-in. strips.
Place five strips, cut side down, in a greased 8-in. x 4-in. loaf
pan. Repeat with remaining dough. Cover and let rise in a warm place
until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from
pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 123 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 330 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.