Braden Family Cookbook

Chuck Braden

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ITALIAN PARMESAN BREAD                     K.F. Braden 
1 pkg. dry yeast
3/4 c warm water
2 tbs. sugar
1 tsp. salt
3 c all purpose flour
4 eggs
½ c soft butter
1 c Parmesan cheese
1 c shredded Monterey jack cheese
1 tsp. oregano (optional)

Sprinkle yeast into warm water in large mixing bowl. Let stand until dissolved. Add sugar, salt, and 1 c of the flour. Beat well. Add 3 eggs one at a time. Beat until smooth. Beat in butter. Gradually add enough flour to make a soft dough. Turn out on floured board. Knead until smooth and satiny. Place in a greased bowl, butter top lightly, cover with towel and let rise in warm place until double. Turn out on a lightly floured board.  Knead lightly. Roll out into a rectangle about 10x16 inches. Beat remaining egg, blend in cheeses and oregano, spread cheese filling over dough.  Roll up firmly from narrow end. Shape into a round by folding ends underneath. Place in greased 2 qt. Soufflé dish. Cover, let rise till double.  Bake in 350 oven 40 min or until brown and hollow when thumped.

Cool 10 min., remove from pan. Makes 1 round loaf.