Prep 20 mins
Cook 1 hr
This originally came from one of my aunts years and years ago. My mom and I thought we'd lost it, but hoo-ray, we found it today!! Now we won't ever lose it again! (cook time includes rising time)
- 4 cups all-purpose flour, divided
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup sugar
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 1 tablespoon oregano leaves, dried and crushed
- 1 (1/4 ounce) envelope fast rise yeast
- 1 cup milk
- 1⁄2 cup water
- 1⁄3 cup golden flavour Crisco shortening
- 1 egg, beaten
- 1 tablespoon golden flavour Crisco shortening
- 2 tablespoons grated parmesan cheese
- Set aside 1 cup of flour. Mix remaining flour, 1/2 cup parmesan cheese, sugar, onion salt, celery salt, oregano, and yeast.
- Combine water, milk, and 1/3 cup shortening in a saucepan and heat just until boiling. Stir into dry ingredients.
- Add egg and mix in enough of the reserved flour to make a stiff dough.
- Divide between 2 greased 1-quart (1 liter) loaf pans. Cover and let rise in warm place until almost double -- about 30 minutes.
- Brush loaves with 1 tablespoons melted shortening and sprinkle with 2 tablespoons parmesan cheese.
- Bake at 350F for 30-35 minutes.
I really liked this. Next time, however, I think I will add even more herbs (perhaps a couple Tablespoons of Italian herb blend). I wasn't sure if the parmesan cheese was freshly grated, or the canned, so I used both. I used 1/2 cup freshly grated & added 1/4 cup canned. I like the amount of parmesan, so I will do that again next time. Very flaky, delicate bread. Thank you very much for sharing this lovely recipe.
I will start by saying this is the "BEST" herb bread I have ever tasted/made! I would recommend to use the shortening (no subs) since the crust is extra special. The insides are so fluffy/uniform crumb and cut beautifully even after cooling for only a few min. My only changes were that I used regular yeast (took longer to rise) and didn't have two smaller loaf pans, so I used ONE 9x5 pan. It did take longer to cook (I was beginning to think it was not going to cook thoroughly but after an extra 20 min. it was done). It was done at 200 degrees (with thermometer). I didn't have onion salt but I subbed with tsp. dry onion soup mix.I did use the entire 4 cups of flour, too. So glad you found the recipe, Tammi! Roxygirl