Parmesan Bread Food

ITALIAN PARMESAN BREAD FOR BREAD MACHINE

Steps:

• Add ingredients in order suggested by manufacturer.
• Mine is water first, then flour, then seasonings and cheese, lastly yeast.
• Run on basic or delay cycle.

ITALIAN PARMESAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. , Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes. , Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

PARMESAN BREAD

Steps:

• Heat oven to 400ºF.
• Mix butter, cheese and seasoning until blended.
• Place baguette halves on baking sheet; spread with cheese mixture.
• Bake 8 to 10 min. or until lightly browned.

GARLIC PARMESAN BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

PARMESAN HERB BREAD

Steps:

• 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 degrees F (175 degrees 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 degrees F (175 degrees C) for 55 minutes.

PARMESAN-GARLIC BREAD

Steps:

• Heat oven to 350°F.
• Cut bread lengthwise in half. Place, cut sides up, in shallow pan.
• Mix margarine and garlic until blended; spread onto bread. Sprinkle with cheeses.
• Bake 15 min. or until mozzarella is melted. Cut each bread half crosswise into 6 slices. Serve warm.

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

PARMESAN GARLIC BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

PARMESAN GARLIC BREAD

Steps:

• Spread butter on the two halves of bread and sprinkle with garlic powder.
• Sprinkle cheeses on top and sprinkle with parsley flakes.
• Place on baking sheet and bake 10 minutes in a 400 degree oven until cheese melts. Cut into pieces with sharp knife.
• Enjoy this wonderful cheesy bread!

EASY CHEDDAR PARMESAN BREAD

Steps:

• Preheat the oven to 400°F.
• In a mixing bowl, mix the first 6 ingredients. Stir together to form a thick batter.
• Pour into a greased 8 inch round cake pan. Drizzle with the melted butter. Sprinkle with additional Parmesan cheese.
• Bake for 20 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Cut into wedges and serve warm.

ROSEMARY PARMESAN BREAD RECIPE

Steps:

• In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), rosemary, yeast, and salt. After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it's coated with flour. Pour in the warm water and use a spoon to stir the ingredients until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour has been incorporated into the dough. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese. Turn the dough out onto a well-floured surface and knead for 3 to 4 minutes until it smooths out a bit. If any cubes of cheese fall out, simply add them back to the dough as you knead. Place the dough into a large, lightly oiled bowl, and cover the bowl with plastic wrap or a clean towel. Transfer the bowl to a warm, draft-free area and allow the dough to rise until doubled in size (about 30 minutes to an hour). While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450 degrees. After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered on the parchment paper. Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid. Reduce the oven temperature to 400 degrees, and bake for 40 minutes then remove the lid. After 40 minutes, remove the lid, add the additional shredded cheese and rosemary if using, and return the bread to the oven to bake for an additional 15 to 20 minutes. Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.