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Bob's Red Mill Italian Parmesan Bread
2007 Oregon's Best Winner

Yield: 1 loaf

Ingredients

  • 1 tablespoon yeast
  • 1 cup warm water
  • 3 cups Bob’s Red Mill Whole Wheat Flour, divided
  • ¼ cup butter, softened
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons dried, minced onion
  • ½ teaspoon Italian seasoning
  • ½ teaspoon minced garlic
  • ½ cup grated parmesan cheese
  • Melted butter

Preparation

  1. In a large bowl, dissolve yeast in warm water. Add 2 cups flour, ¼ cup butter, egg, sugar, salt and seasoning. Beat at low speed until mixed, about 30 seconds. Increase speed to medium and continue beating for 2 minutes.
  2. Stir in remaining flour and 1/3 cup cheese; beat until smooth. Cover bowl and let rise in a warm place until doubled, about 1 hour.
  3. Stir batter 25 strokes. Spread batter into a greased 1 ½ quart casserole dish, brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for about 35 minutes or until golden brown. Cool on wire rack about 10 minutes before removing from dish.

2007 Bob's Best Home-baked Bread Contest - Bob's Red Mill Flour
Andrew King
Polk County

This recipe has not been tested by the Agri