Parmesan Bread

1 Review
From: EatingWell Magazine Holiday Issue 1996

Flavorful Parmesan makes this homemade bread addictive.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 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

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  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 information

  • Per serving: 166 calories; 3 g fat(1 g sat); 1 g fiber; 27 g carbohydrates; 7 g protein; 111 mcg folate; 17 mg cholesterol; 3 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 116 mg calcium; 1 mg iron; 350 mg sodium; 148 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch

Reviews 1

October 18, 2011
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By: m.j.enos
Most Delicious Bread This bread is so easy to make in a Kitchen Aid mixer with a dough hook. Follow the recipe exactly and kneed for 5 minutes with dough hook and this bread will come out perfectly. I divided in half like directions said, but I rolled into a rectangle and rolled it up and put into 2 loaf pans. It makes a medium loaf that you can slice and use for sandwiches. Out of this world. YUM! Pros: Easy to make, taste is fantastic Cons: you have to wait till its finished

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