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Associate.com - Share Your Recipe!

Recipe Name: Dilly Parmesan Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Active dry yeast
2 Cup(s) Warm Water, 110 to 115
degrees
4 Cup(s) All-purpose flour, 4-4 1/2
cups
1/2 Cup(s) Parmesan cheese, grated
2 Tablespoon(s) Sugar
2 Tablespoon(s) Dill weed
2 Tablespoon(s) Butter or margarine
softened
2 Teaspoon(s) Salt
1 Teaspoon(s) Butter or margarine, melted
Directions:
In a mixing bowl, dissolve yeast in water. Add 3 cups of flour,
Parmesancheese, sugar , dill , butter, and salt; beat until smooth,
about 2minutes. Gradually beat in remaining flour (do not knead). Place
in agreased bowl; turn once to grease top. Cover and let rise in a
warmplace until doubled, about 45 minutes. Stir batter down and beat
25strokes with a spoon. Place in a greased 9-in. springform pan (do
notallow to rise). Sprinkle with Parmesan cheese. Bake at 375 degrees
for55-60 minutes or until golden brown. Brush with butter. Remove from
panand cool on a wire rack. Yield: 1 loaf.NOTES : Submitted by Marian
Bell, Cedar Grove, New Jersey Recipe by:Taste of Home, June/July, 1997
Posted to MC-Recipe Digest V1 #658 byNGavlak@aol.com on Jul 6, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2429
Calories From Fat: 430
Total Fat: 49.2g
Cholesterol: 124mg
Sodium: 5609.4mg
Potassium: 829.3mg
Carbohydrates: 412.7g
Fiber: 14.3g
Sugar: 27.1g
Protein: 76.2g


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