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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This recipe originally called for chives. Over the years, I've substituted dill with wonderful results.Marian Bell, Gillette, New Jersey Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup grated parmesan cheese |
2 tablespoons sugar |
2 tablespoons dill weed |
2 tablespoons butter, softened |
2 teaspoons salt |
topping: |
2 tablespoons grated parmesan cheese |
1 teaspoon butter, melted |
Directions:
1. In a large 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).
2. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. 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.
4. Bake at 375° for 55-60 minutes or until golden brown. Brush with butter. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 servings).
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