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Herbed Parmesan Batter Bread

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      Title: HERBED PARMESAN BATTER BREAD
 Categories: Breads
      Yield: 2 Servings
 
      1 c  Milk
    1/4 c  Butter
    1/4 c  Sugar
  1 1/2 tb Oregano leaves
      1 ts Salt
      1 ts Onion salt
    1/2 ts Celery salt
    1/2 c  Lukewarm water
      1 ts Sugar
      2    Env. yeast
      1    Egg, slightly beaten
    1/2 c  Grated Parmesan cheese
  3 3/4    To
      4 c  All-purpose flour
 
  Makes 2 loaves.
  
  Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt
  and celery salt until butter melts. Cool to lukewar. Pour lukewarm
  water into a large bowl. Stir in 1 tsp sugar until dissolved.
  Sprinkle yeast over mixture.  Let stand 10 minutes, then stir well.
  Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan
  cheese. Add 3 cups of the flour. Beat until smooth and elastic.
  Gradually work in sufficient additional flour to make a soft dough,
  3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover
  and let rise in a warm place until double in bulk (about 1 1/4
  hours).  Stir down batter with wooden spoon and beat vigourously for
  30 seconds. Turn into two greased 1 quart round casseroles. Cover and
  let rise until almost double in bulk (about 1/2 hr.) Bake in
  preheated 350 F oven 40 to 45 minutes. Remove from pans at once and
  cool on wire rack. Makes
        2    loaves.
  
  Source: Milk Cookbook posted by Linda Davis
 
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