Italian Parmesan Bread

1st prize winner at the 2011 Tillamook County Fair by Shelly Trent of Cloverdale, Oregon.

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Submitted By Shelly Trent
1st prize winner at the 2011 Tillamook County Fair by Shelly Trent of Cloverdale, Oregon.
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Shelly Trent
1st prize winner at the 2011 Tillamook County Fair by Shelly Trent of Cloverdale, Oregon.
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Oil 3 loaf pans.
  2. Put hot water, oil, raw honey and salt in a mixer. Add 6 cups of flour and Italian seasoning and blend thoroughly. Add yeast and blend again. Add 4 more cups of flour and knead 10 minutes. (The amount of flour may vary somewhat depending on the protein content of your wheat).
  3. Oil hands or dip them in water and divide dough into thirds. Form dough in your hands until the top is smooth, tuck the folds underneath and seal by slightly pinching together. Dip top of the loaf in the oiled bread pans and turn over, putting the sealed part underneath. Let rise until doubled in size. Oil top of loaves lightly and sprinkle on parmesan cheese.
  4. Preheat oven to 350 degrees and bake for 45 minutes. Remove from pans and place on rack to cool. Brush with butter, oil or water. Cover with kitchen towel while cooling.
Recipe Notes

3 greased loaf pans

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