2 pk Active dry yeast
2 c Warm water(110 to 115
-degrees)
4 c All-purpose flour (4-4 1/2
-cups)
1/2 c Parmesan cheese, grated
2 tb Sugar
2 tb Dill weed
2 tb Butter or margarine,
-softened
2 ts Salt
TOPPING
2 tb Parmesan cheese, grated
1 ts Butter or margarine, melted
In a mixing bowl, dissolve yeast in water. Add 3 cups of flour, Parmesan
cheese, sugar , dill , butter, and salt; beat until smooth, about 2
minutes. Gradually beat in remaining flour (do not knead). Place in a
greased bowl; turn once to grease top. Cover and let rise in a warm place
until doubled, about 45 minutes. Stir batter down and beat 25 strokes with
a spoon. Place in a greased 9-in. springform pan (do not allow to rise).
Sprinkle with Parmesan cheese. Bake at 375 degrees for 55-60 minutes or
until golden brown. Brush with butter. Remove from pan and cool on a wire
rack. Yield: 1 loaf.
NOTES :
Yields
1 Servings