Publisher Photo
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 16x10-in. rectangle. Brush with butter; sprinkle with garlic salt. Cut into four 10x4-in. rectangles.
Stack butter side up. Cut each stack into five 4x2-in. strips. Place five strips, cut side down, in a greased 8x4-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).
Originally published as Parmesan Loaves in Best of Country Breads 2000, p70

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 10 minutes. Roll each into a 16x10-in. rectangle. Brush with butter; sprinkle with garlic salt. Cut into four 10x4-in. rectangles.
  4. Stack butter side up. Cut each stack into five 4x2-in. strips. Place five strips, cut side down, in a greased 8x4-in. loaf pan. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 1 hour.
  5. 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).
Originally published as Parmesan Loaves in Best of Country Breads 2000, p70

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