Yield: 3 loaves
2 cups grated Parmesan cheese
3 Tablespoons sugar
2 teaspoons salt
? cup soft butter
3 cups hot water
2 Tablespoons active dry yeast
½ cup lukewarm water
3 large eggs
½ cup skim milk powder
9 cups flour, approximately
3 large cloves garlic, pounded or crushed
½ cup butter, melted
• In large bowl combine the grated cheese, sugar, salt, soft butter and hot water. Stir until the butter melts. Set aside to cool.
• Dissolve the yeast in the lukewarm water. Stir into the cooled cheese mixture, then add the eggs and beat to blend thoroughly.
• Mix the skim milk powder into half the flour then stir into cheese mixture and beat into a batter.
• With wooden spoon, add more flour a cup at a time until you have a medium-stiff dough.
• Turn out onto floured surface and knead 5-8 minutes, until smooth and bouncy.
• Place in greased bowl to rise until doubled, 45-60 minutes.
• Punch down dough and divide into thirds. Let rest for 10 minutes. Meanwhile, combine the melted butter and garlic and simmer a few minutes. Lightly butter 3 large loaf pans.
• Cut each third of dough into 20 equal pieces. Roll each piece into a ball then dip in garlic butter and place in pan. Make 2 layers in each pan using 20 balls of dough. Cover and let rise until loaves are above edge of pan, 30-45 minutes.
• Bake at 375° for 30-35 minutes. Loaves brown quickly so be sure to use aluminum foil to avoid over-browning. Cool slightly before removing from pans.
Begin by grating the cheese.
In a large bowl combine the cheese, sugar, salt and soft butter.
Then add the hot water and stir until the butter melts.
Set this aside to cool.
Dissolve the yeast in the lukewarm water.
Add to the cooled cheese mixture along with the eggs.
Beat to blend throughly.
Stir the skim milk into half of the flour.
Add the flour mix to the liquid and beat until fairly smooth.
Add enough flour to make a medium-stiff dough and
then turn out onto lightly floured surface.
Knead until smooth and bouncy: 5-8 minutes.
Place in greased bowl, cover with damp cloth and allow to rise until doubled in bulk, 45-60 min.
Meanwhile, prepare garlic butter.
The dough is ready to punch down.
Turn it out onto lightly floured surface and make a single log.
Divide into thirds.
Cut each third into 20 pieces.
This bread works nicely in a variety of baking pans.
Use 20 pieces for each loaf,
roll into balls then dip in the garlic butter.
Make 2 layers in each pan or dish. First layer…
Allow to rise until dough is above top edge of pan.
This can take as little as 30 minutes.
Bake @ 375° for 30-35 minutes.
This bread browns quickly so foil collars are a must at half time.
Out of the oven...