Prep 2 hrs
Cook 55 mins
This simple yeast bread benefits from a prepackaged soup mix and fresh parmesan cheese. It's great for sandwiches
- 2 tablespoons active dry yeast
- 3 cups lukewarm water
- 2 teaspoons sugar
- 4 1⁄2 cups bread flour, plus more for kneading
- 1 envelope cream of spinach soup mix
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil, plus 1 tsp for the bowl
- In a small bowl, sprinkle the yeast over the water and stir in the sugar.
- Allow the mixture to sit until it begins to bubble, about 10 minutes.
- If the yeast doesn't begin to bubble, discard the mixture and begin again with new yeast Place the flour, soup mix, and cheese in a large mixing bowl or in a food processor.
- Gradually stir in the proofed yeast mixture and oil, stirring until the dough begins to form a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is elastic, about 5 minutes Oil a medium mixing bowl, transfer the dough to the bowl, and turn it a few times to coat it with oil.
- Cover the bowl with plastic wrap and let the dough rise in a warm dry spot until doubled in bulk, about 1 hour Punch down the dough.
- Coat a 9 X 5 X 3 loaf pan with nonstick cooking spray.
- Form the dough into a loaf and place it in the prepared pan.
- Cover the dough and let it rise again in a warm, dry spot for 45 minutes Meanwhile, preheat the oven to 375 degrees F.
- Bake the loaf until it is golden brown and it sounds hollow when tapped about 45-50 minutes.
- Let the bread cool in the pan for 20 minutes before removing and slicing.