Prep 2 hrs
Cook 55 mins
- 2 cups water (105 to 115-degrees)
- 2 packages active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1⁄2 cup parmesan cheese, grated,plus
- 1 tablespoon parmesan cheese, grated
- 1 1⁄2 tablespoons dried oregano leaves
- 4 1⁄4 cups all-purpose flour, sifted (sift before measuring)
- In a large bowl sprinkle the yeast over water, stirring until dissolved.
- Add the sugar,salt, butter, 1/2-cup cheese, oregano, and 3-cups flour.
- Beat with an electric mixer at low speed, until blended.
- At medium speed, beat for an additional 2 minutes,until smooth.
- Scrape down side of bowl and beater with rubber scraper.
- With wooden spoon,gradually beat in the remaning flour.
- Cover bowl with waxed paper and towel.
- Let rise in warm place, free from drafts, for approximately 45 minutes, or until very light, bubbly, and more than double in bulk.
- Preheat the oven to 375-degrees.
- Lightly grease 1-1/2 or 2-quart casserole.
- With a wooden spoon, stir down the batter.
- Beat vigorously for 1/2 a minutes, or about 25 strokes.
- Turn into prepared casserole.
- Sprinkle evenly with 1-tablespoon of cheese.
- Bake 55 minutes, or until nicely browned.
- Turn out on wire rack.
- Let cool completely, or serve slightly warm.
- Cut into wedges.
I actually found this recipe on Allrecipes but I'm so glad it's posted here as well. I'm surprised that nobody has reviewed it yet! This is an *amazing* loaf of bread! My only change to the ingredients was to use half oregano and half sweet basil. I was also feeling a little lazy so I let my bread machine do all the hard work on the "dough" cycle. I would definitely recommend a 2-quart dish, because my loaf rose so high in the 1-1/2 quart that it tried to creep out of the dish while baking. It ended up looking like a lopsided French beret but its less-than-camera-ready appearance didn't affect the taste in the least. This recipe produces a very high loaf with a soft, evenly textured interior. If you wrap it well in saran wrap it will stay nice and soft well into the second or third day - soft enough that it tears if you try to spread cold butter on it. The parmesan and herb flavor is definitely present but doesn't overpower the bread in the least. This is the best home made bread I've tried in a LONG time!