Italian Parmesan Bread

Name: Italian Parmesan Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 loaf.
Ingredients: 1 cup warm water (110° to 115°); 1 package (1/4 ounce) active dry yeast; 3 cups all-purpose flour, divided; 1/4 cup butter, softened; 1 large egg, beaten; 2 tablespoons sugar; 1 teaspoon salt; 1-1/2 teaspoons dried minced onion; 1/2 teaspoon Italian seasoning; 1/2 teaspoon garlic salt; 1/2 cup grated Parmesan cheese, divided; Butter, melted

When my grown children come home for visits, they always ask me to make this bread along with their favorite spaghetti dinner. In between times, the easy-to-prepare loaf is a hit at church socials and potluck suppers.

Ingredients

1 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
3 cups all-purpose flour, divided
1/4 cup butter, softened
1 large egg, beaten
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons dried minced onion
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese, divided
Butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth.
Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes.
Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole.

Nutrition Facts

1 slice: 97 calories, 3g fat (0 saturated fat), 21mg cholesterol, 216mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Italian Parmesan Bread in Country Woman November/December 1990