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Prep Time: 120 Minutes Cook Time: 55 Minutes |
Ready In: 175 Minutes Servings: 8 |
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Ingredients:
2 cups water (105 to 115-degrees) |
2 packages active dry yeast |
2 tablespoons sugar |
2 teaspoons salt |
2 tablespoons butter or 2 tablespoons margarine, softened |
1/2 cup parmesan cheese, grated,plus |
1 tablespoon parmesan cheese, grated |
1 1/2 tablespoons dried oregano leaves |
4 1/4 cups all-purpose flour, sifted (sift before measuring) |
Directions:
1. In a large bowl sprinkle the yeast over water, stirring until dissolved.
2. Add the sugar,salt, butter, 1/2-cup cheese, oregano, and 3-cups flour.
3. Beat with an electric mixer at low speed, until blended.
4. At medium speed, beat for an additional 2 minutes,until smooth.
5. Scrape down side of bowl and beater with rubber scraper.
6. With wooden spoon,gradually beat in the remaning flour.
7. Cover bowl with waxed paper and towel.
8. Let rise in warm place, free from drafts, for approximately 45 minutes, or until very light, bubbly, and more than double in bulk.
9. Preheat the oven to 375-degrees.
10. Lightly grease 1-1/2 or 2-quart casserole.
11. With a wooden spoon, stir down the batter.
12. Beat vigorously for 1/2 a minutes, or about 25 strokes.
13. Turn into prepared casserole.
14. Sprinkle evenly with 1-tablespoon of cheese.
15. Bake 55 minutes, or until nicely browned.
16. Turn out on wire rack.
17. Let cool completely, or serve slightly warm.
18. Cut into wedges.
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