DILLY PARMESAN BREAD

Dilly Parmesan Bread image

This recipe originally called for chives. Over the years, I've substituted dill with wonderful results.-Marian Bell, Gillette, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 servings).

Number Of Ingredients 11

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
4 to 4-1/2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 tablespoons sugar
2 tablespoons dill weed
2 tablespoons butter, softened
2 teaspoons salt
TOPPING:
2 tablespoons grated Parmesan cheese
1 teaspoon butter, melted

Steps:

In a large 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. springform 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 to cool on a wire rack.

Nutrition Facts : Calories 156 calories, Fat 3g fat, Cholesterol 3mg cholesterol, Sodium 361mg sodium, Carbohydrate 26g carbohydrate, Fiber 5g protein.