Ingredients
| 2 cups | warm water (110°F) | | 2 tbsp. | butter or | | margarine, softened | | 1-1/2 tbsp. | dried oregano | | 2 tbsp. | white sugar | | 1-1/2 tbsp. | active dry yeast | | 1/2 cup | Parmesan cheese, grated | | 1 tbsp. | Parmesan cheese, grated | | 4-1/2 cup | all-purpose flour | | 2 tsp. | salt |
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Instructions
Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
Preheat oven to 350°F (175°C). Lightly grease one round, 2-quart casserole. Set aside.
Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Bake at 350°F (175°C) for 55 minutes.
Author's Comments
This bread is excellent when sliced, topped with shredded Mozzarella cheese and a layer of sliced pepperoni, and baked in the oven until the cheese melts.
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