This week I was looking for a quick yeast bread recipe to take to a friend's house to go with soup. Also, it had to be simple enough that I had all the ingredients on hand! (I hadn't planned ahead well enough before grocery shopping). So I looked through my collection of Kansas Wheat Commission recipe books and this one from 2020 filled the need. It is actually a winner in the 1994 Kansas Festival of Breads baking competition.
The recipe was tested and published using Kraft 100% Grated Parmesan Cheese in the plastic shaker container. But I used cheese from a parmesan wedge grated with a microplane grater. I think that added a better flavor and moistness.
ITALIAN PARMESAN CASSEROLE BREAD
1 (1 ¼ oz) package active dry yeast
1 cup warm water (110 ° - 115 ° F)
3 ¼ - 3 ¼ cups bread flour, divided
¼ cup unsalted butter, softened
1 large egg
2 tablespoons granulated sugar
1 teaspoon salt
2 teaspoon dried minced onion
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ cup grated Parmesan cheese, plus ½ tablespoon
½ tablespoon unsalted melted butter
Instructions:
1. In bowl of stand mixer fitted with paddle, dissolve yeast in water, let proof 5 minutes. Add 1 cup flour, butter, egg, sugar, salt, onion, Italian seasoning and garlic powder. Beat on low speed 1 minute; increase speed to medium and beat 2 minutes.
2. Stir in ½ cup cheese. Switch to dough hook and gradually add enough flour to form a soft dough that pulls away from sides of bowl. Knead with dough hook 8 minutes.
3. Form dough in a round loaf and place into a greased 1 ½-quart round baking dish. Cover with oiled plastic wrap and towel; let rise until doubled. Near the end of the rise, preheat oven to 350 ° F.
4. Brush top of loaf with melted butter and sprinkle with remaining cheese. Bake 35-40 minutes or until golden and internal temperature is 195 ° F – 200 ° F. If top brtowns too quickly, cover loosely with aluminum foil to prevent over-browning. The bread sounds hollow when lightly tapped on the bottom.
5. Remove from oven and cool in baking dish 10 minutes before removing bread to rack. To serve, cut in wedges or slices.
Yield: 1 loaf, 24 servings
