Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 1/4 oz pkgs active dry yeast

2 cups warm water (110* to 115*)

4 to 4-1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

2 tablespoons sugar

2 tablespoons dill weed

2 tablespoons butter or margarine, softened

2 teaspoons salt

TOPPING:

2 tablespoons grated Parmesan cheese

1 teaspoon butter or margarine

Instructions: In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan cheese, sugar, dill, butter and salt; beat until smooth, about 2 minutes. Gradually beat in remaining flour (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter down and beat 25 strokes with a spoon. Place in a greased 9-in. spring-form pan (do not allow to rise). Sprinkle with Parmesan cheese. Bake at 375* for 55-60 minutes or until golden brown. Brush with butter. Remove from pan and cool on a wire rack. Yield: 1 loaf (16 slices).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice (prepared with margarine) equals 2 starch, 1/2 fat; also 156 calories, 361 mg sodium, 3 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 3 gm fat.

Serves: 1

Food Exchanges: