Herb-Parmesan Bread

I thought the Patio Herb bread was delicious, but I like this one even better. 

As I browsed through an old cookbook entitled McCall's Casserole Cookbook, I came across several breads baked in a round casserole dish. In fact, I was surprised to discover that the Patio Herb bread is also in that cookbook. (I bought several of these McCall's cookbooks at a yard sale several years ago. A gentleman was selling his mother's cookbook collection. I told him I'd take good care of his mother's old cookbooks, and I have.)

Anyway, this recipe is identical to the Patio Herb bread recipe except for a few modifications:

2 c. warm water

2 pkg. (or 2 T.) dry yeast (I buy large packages of dry yeast at Sam's Club and store it in the freezer. It keeps for months, if not years.)

2 T. sugar

2 t. salt

2 T. soft butter or margarine (I used canola oil)

1/2 c. plus 1 T. parmesan cheese, divided

1 1/2 T. dried oregano leaves

4 1/4 c. all-purpose flour

1. Sprinkle yeast over water in large bowl of electric mixer. Let stand a few minutes, then stir to dissolve yeast.

2. Add sugar, salt, butter or oil, 1/2 c. cheese, oregano, 3 c. flour. Beat, at low speed, until blended. At medium speed, beat until smooth—two minutes. Scrape side of bowl and beaters with spatula.

3. With wooden spoon, gradually beat in the rest of the flour. Cover bowl with plastic wrap and let rest in warm place, free from drafts, 45 minutes or until light, bubbly, and more than double in bulk. (I let it rise several times, stirring it down after each rise. Also, the "warm place" in my home where yeast doughs rise is my microwave oven. I boil 2 cups of water in a 4-cup glass measuring cup for 5-6 minutes, set the measuring cup in a corner of the microwave, and place the bread dough inside with it. I don't bother to cover the bowl.) 

4. Preheat oven to 375°. Lightly grease a 1 1/2-or 2-quart casserole; set aside.

5. With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes.

6. Turn batter into casserole dish. Sprinkle evenly with 1 T. grated Parmesan cheese. (At this point I let it rise about 15 minutes before putting it into the oven.)

7. Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool or serve slightly warm. 

I personally can attest to the fact that an edge slice, still warm and lightly buttered, is scrumptious.