Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flavorful Parmesan makes this homemade bread addictive.

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary test

2 hrs

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Meanwhile, preheat oven to 350 degrees F.

  • 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 Facts

166 calories; protein 7.3g; carbohydrates 26.7g; dietary fiber 1g; sugars 3.2g; fat 3.1g; saturated fat 1.1g; cholesterol 17.2mg; vitamin a iu 93.7IU; vitamin c 0.4mg; folate 110.7mcg; calcium 115.5mg; iron 1.5mg; magnesium 15.1mg; potassium 148.3mg; sodium 350.1mg; thiamin 0.3mg.

1 1/2 starch