Parmesan Bread

Submitted by CindiJ

"I discovered this recipe in my 1992 Southern Living Annual Recipe cookbook and thought this sounded good to fix with some vegetable soup. It's a NO-Knead bread that bakes in a Dutch Oven or Casserole dish! Very easy and very tasty! Prep time does not include the rise times (2 rising). Thanks to Velma McGregor of Gretna, Virginia for this tasty recipe!"

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 1 loaf

ingredients

• 1 1⁄4 ounces dry yeast
• 1 cup warm water (105 to 115 degrees F)
• 3 cups all-purpose flour, divided
• 1⁄4 cup butter, melted
• 1 egg, beaten
• 2 tablespoons sugar
• 2 teaspoons dried onion flakes
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon garlic salt
• 2⁄3 cup parmesan cheese, grated, divided
• 1 tablespoon butter, melted

directions

1. Proof yeast by dissolving in warm water in large mixing bowl and letting stand for 5-10 minutes. Stir in 2 cups flour and the next 7 ingredients. Beat at medium speed with an electric mixer for 2 minutes. Gradually stir in 1/3 cup Parmesan cheese and remaining 1 cup flour. Cover and let rise in a warm place, free from drafts for 1 hour or until double in bulk.
2. Punch down down and place in parchment lined Dutch oven or a greased 2-quart casserole dish. Brush with melted butter and sprinkle the remaining 1/3 cup Parmesan cheese of the top. Cover and let rise in warm place, free from drafts for 45 minutes or until double in bulk.
3. Bake in pre-heated 350 degree F oven for 30-35 minutes or until golden brown. Remove from oven and let sit in pan for 10 minutes then remove to cooling rack. Can be served warm or cool.