Quick & Easy Herb-Parmesan Bread
By: Blooming Foodie
Published: Monday, January 31, 2011 - 5:56am

Ingredients




2 cups warm water (105 to 115 F)
2 packages active dry yeast
2 tablespoons sugar
2 teaspoons salt
2 tablespoons soft butter or margarine
1/2 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon dried oregano leaves
4 cups sifted all-purpose flour

Preparation

1 If possible, check temperature of warm water with thermometer. 2 Sprinkle yeast over water in large bowl of electric mixer. 3 Let stand a few minutes; stir to dissolve the yeast. 4 Add sugar, salt, butter, ½ cup cheese, oregano, and 3 cups flour. 5 Beat, at low speed, until blended. 6 At medium speed, beat until smooth – 2 minutes. 7 Scrape down bowl and beaters. 8 With wooden spoon, gradually beat in rest of flour. 9 Cover with waxed paper and towel. 10 Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk. 11 Meanwhile, preheat oven to 375 degrees. 12 Lightly grease a 1 ½ or 2 quart casserole; set aside. 13 With wooden spoon, stir down the batter. 14 Beat vigorously ½ minute, or about 25 strokes. 15 Turn into casserole. 16 Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese. 17 Bake 55 minutes, or until nicely browned. 18 Turn out onto wire rack. 19 Let cool, or serve slightly warm in wedges.

About


I love old cookbooks, and since my husband and I enjoy going to auctions, I have accumulated a few vintage cookbooks that have become favorites to read through and cook from.
One of those books is a 1963 edition of the McCall’s Cookbook.  “The absolute complete step-by-step cooking and serving guide.”   There’s lots to say about this book…the memories it evokes, the ingredients no longer around, and lots of “tips” for being the perfect hostess - - but that’s another post all in itself!
I reach for this cookbook often, and this week, I decided to try out the recipe for Herb-parmesan bread. Quick and easy, it sounded good, and was described as a “batter bread”  - - which, they explain, means the batter is “beaten instead of being kneaded” like other yeast breads.  Sounded good to me, what do I know?  I’m just glad I’ve mastered the yeast bubbling / rising aspect of any kind of bread! 
Anyway, I was planning on making some minestrone soup, and nothing goes better with hot homemade soup than a warm, crusty loaf of bread!  It was really good – something different that we’d never tried, and it went great with the soup!