Parmesan Bread

http://www.eatingwell.com/recipes/parmesan_bread.html

From EatingWell:  May/June 1995

Flavorful Parmesan makes this homemade bread addictive.

Two 6-inch loaves, 8 slices each | Active Time: 30 minutes | Total Time: 2 hours

Ingredients

• 2 envelopes active dry yeast, (4 1/2 teaspoons)
• 1 1/4 cups lukewarm water
• 2/3 cup nonfat dry milk
• 1 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 3 3/4-4 cups all-purpose flour, divided
• 1 large egg white, lightly beaten, for glazing bread

Preparation

1. Dissolve yeast in water in a large bowl. Stir in nonfat dry milk, 1 cup Parmesan, whole egg, oil, sugar, salt, cayenne and 3 cups of the flour. Beat well with a wooden spoon. Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl.
2. Turn out onto a lightly floured work surface and knead until the dough is smooth, elastic and only slightly sticky, about 5 minutes, adding additional flour as necessary. (Alternatively, the dough can be mixed and kneaded in a stand-up electric mixer fitted with a dough hook.) Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 1/2 hours.
3. Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes.
4. Meanwhile, preheat oven to 350°F.
5. Brush the risen loaves with egg white. With a sharp knife, make three 1/2-inch-deep slashes in each loaf. Sprinkle loaves with the remaining 1 tablespoon Parmesan. Bake until the loaves sound hollow when tapped on the bottom, 25 to 35 minutes. Cool on a wire rack.

Nutrition

Per serving : 166 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 19 mg Cholesterol; 26 g Carbohydrates; 8 g Protein; 1 g Fiber; 335 mg Sodium; 154 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch