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HERB CHEESE BREAD 
1 cup 100% whole milk
1/4 cup butter
1 tablespoons sugar
1 teaspoons salt
1 egg slightly beaten
1 package active dry yeast (2 1/4 tsp)
1/2 cup warm water
1/2 cup grated Parmesan and Romano cheese
1/2 teaspoon dry oregano
1/4 teaspoon whole marjoram
4 cups all-purpose flour

In a medium-size saucepan or in a microwave bowl, scald milk over medium heat. Stir in butter, sugar and salt.

Tip: To scald milk, heat just until tiny bubbles form along edges and milk is steaming hot; do not boil.

Continue to stir until butter has melted. Remove from heat; cool to lukewarm.

Stir in egg. Dissolve yeast in warm water.

In medium-size mixing bowl, combine yeast and milk mixture. Stir in cheese, oregano and marjoram.

Stir in 1 cup sifted flour; beat until mixture becomes smooth. Add 3 more cups flour, 1 cup at a time, beating well after adding each portion of flour.

Remove dough from bowl and knead until it becomes sticky and all of the flour is worked in.

Knead in remaining flour flour. The dough will be sticky and hard to handle. Place in a large-size mixing bowl which has been greased with vegetable or olive oil.

Cover bowl loosely with plastic wrap and set in a warm place, free from draft.

Let rise until doubled in volume (at least an hour). Flour a work surface and knead dough out using a floured or silicone rolling pin, roll out all air in dough. Fold into a smooth rectangular shaped loaf and place in well-greased 9x5x3-inch loaf pan.

Cover and let rise for about 45 minutes in a warm place free from draft, until sides of dough reach pan top and is well rounded.

Bake in a preheated 400F oven for 50 minutes, or until crust is golden brown. Remove from oven and tip loaf upside down to remove from pan. Cool at least 30 minutes before slicing with a serrated knife.

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