Recipe - Herbed Parmesan Batter Bread

1 cup Milk
One fourth cup Butter
One fourth cup Sugar
1 One half tablespoon Oregano leaves
1 teaspoon Salt
1 teaspoon Onion salt
One half teaspoon Celery salt
One half cup Lukewarm water
1 teaspoon Sugar
2 Env. yeast
1 Egg, slightly beaten
One half cup Grated Parmesan cheese
3 Three fourths To
4 cup Allpurpose flour

Makes 2 loaves.

Heat milk, One fourth cup butter, One fourth 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
milkbutter mixture, egg and One half 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, Three fourths 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 One fourth 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini