PARMESAN YEAST BREAD (makes 2 loaves)
2 C milk
2 T sugar
2 tsp salt
2 packages dry yeast
2 C very warm water (105°)
10 C all-purpose flour
1 C Parmesan cheese (plus extra to sprinkle on top)
2 T melted butter
2 cloves garlic, crushed
Scald milk, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in a large bowl until yeast dissolves, then add the milk mixture.
Beat in 5 C flour and 1 C Parmesan until completely blended, then beat in remaining flour gradually to make a soft dough. Knead until elastic and put back into bowl. Cover with a towel and let rise until doubled. Mix butter and garlic together and brush insides of two bread pans.
Punch down dough and shape into 2 loaves. Put in pans, cover and let rise again. Brush tops with water and sprinkle with Parmesan. Bake at 400° for 40-45 min.
2 C milk
2 T sugar
2 tsp salt
2 packages dry yeast
2 C very warm water (105°)
10 C all-purpose flour
1 C Parmesan cheese (plus extra to sprinkle on top)
2 T melted butter
2 cloves garlic, crushed
Scald milk, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in a large bowl until yeast dissolves, then add the milk mixture.
Beat in 5 C flour and 1 C Parmesan until completely blended, then beat in remaining flour gradually to make a soft dough. Knead until elastic and put back into bowl. Cover with a towel and let rise until doubled. Mix butter and garlic together and brush insides of two bread pans.
Punch down dough and shape into 2 loaves. Put in pans, cover and let rise again. Brush tops with water and sprinkle with Parmesan. Bake at 400° for 40-45 min.