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28 January 2008 @ 02:16 pm
Whole Wheat Parmesan Herb Bread  
This is a from-scratch bread recipe from Fleischmann's yeast with my own modifications. It's a double rise bread, but relatively easy and very, very good. My family loves it. I can't make enough.
2 envelopes Active Dry Yeast
2 cups warm water (100° F - 110° F)
2/3 cup olive oil
3 tablespoons sugar
3-1/2 cups whole wheat flour
2 teaspoons coarse salt
1 1/2 cups shredded parmesan cheese
(keep 1/2 cup aside to sprinkle on top of bread before baking)
2 teaspoons garlic powder
2 teaspoons dried leaf basil
1 teaspoon dried leaf oregano
1 teaspoon fresh ground pepper
1/2 to 1 cup bread flour

Dissolve yeast in warm water in large bowl.

Add oil, sugar and whole wheat flour. Mix until smooth. Let rest with a damp towel over it for 20 minutes.

Mix down; add salt, parmesan, garlic powder, basil, oregano, and pepper. Stir in enough bread flour to make dough easy to handle.

Knead until smooth and elastic (about 10 minutes). Shape into two rounds. Place dough on greased baking sheets (for round loaves, for rectabgle loaves, use bread pan).

Cover and let rise in warm place until doubled in size (about 45 minutes). Preheat oven to 350° F.

Sprinkle set aside parmesan on top (as well as some extra spice, if you like) and bake for 30 to 35 minutes. Remove from baking sheets (or bread pans) and cool on wire rack.