1 c Milk
1/4 c Butter
1/4 c Sugar
1 1/2 tb Oregano leaves
1 ts Salt
1 ts Onion salt
1/2 ts Celery salt
1/2 c Lukewarm water
1 ts Sugar
2 Env. yeast
1 Egg, slightly beaten
1/2 c Grated Parmesan cheese
3 3/4 To
4 c All-purpose flour
Makes 2 loaves.
Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and
celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a
large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over
mixture. Let stand 10 minutes, then stir well. Stir in lukewarm
milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the
flour. Beat until smooth and elastic. Gradually work in sufficient
additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough
into a large greased bowl. Cover and let rise in a warm place until double
in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat
vigourously for 30 seconds. Turn into two greased 1 quart round casseroles.
Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in
preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on
wire rack. Makes 2 loaves.
Yields
2 Servings