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Parmesan Bread
Parmesan Bread

2 pkg active dry yeast
1 1/4 c lukewarm water (105F)
2/3 c nonfat dry milk
1 c plus 1 tbs freshly grated parmesean cheese
1 large egg, lightly beaten
1 tbs olive oil
2 tsp sugar
1 1/2 tsp salt
1/2 tsp cayenne
3 to 4 c all purpose flour
1 egg white, slightly beaten, for glaze

Dissolve the yeast in lukewarm water. Stir in the non fat dry milk (rest 5 minutes) add 1 cup cheese, whole egg, oil, sugar, salt, cayenne and 3 cups flour. Beat with wood spoon till it starts to pull away from bowl, and turn on a floured board adding flour if needed to form a good dough you are able to knead. Knead 5 minutes or so. Place in a well oiled bowl, cover with plastic wrap and let rise about 1 and 1/2 hour. Punch down on floured board, divide in half, form in balls and place on oiled baking sheets. Cover and rest 30 to 45 minutes. Brush loaves with egg white and last tablespoon cheese and bake at 350 for 25 to 35 minutes or is well browned and hollow sounding when thumped. Cool on racks. Makes 2 loaves.
Recipe featured in Bread Daily on 11/02/01.