2 c Warm water (105 to 115 F.) -softened
2 Pkg active dry yeast 9 tb Parmesan cheese, grated
2 tb Sugar 1 1/2 ts Dried oregano leaves
2 ts Salt 4 1/4 c All-purpose flour
2 tb Butter or margarine,
Sprinkle yeast over water in large bowl of electric mixer. Let stand
for a few minutes; then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup of the cheese, oregano, and 3 cups
of the flour. Beat at low speed until blended. At medium spped,
beat until smooth — 2 minutes. Scrape bowl and beaters.
Gradually stir in the rest of the flour with a wooden sppon. Cover
the bowl with a sheet of waxed paper and a towel. Let rise in a warm
place, free from drafts, for 45 minutes, or until quite lighty
bubbly, and more than double in bulk.
Meanwhile, preheat oven to 375 F. Lightly grease a 1 1/2 or 2 qt.
casserole; set aside.
With a wooden spoon, stir down batter. Beat vigorously 1/2 minute, or
about 25 strokes. Turn into casserole. Sprinkle evenly with 1 Tb.
grated Parmesan cheese.
Bake 55 minutes, or until nicely browned. Turn out onto wire rack.
Let cool or serve slightly warm, cut in wedges. Makes one round loaf.
Yields
12 servings
