This bread recipe is a wonderful accompaniment to chili or other hot, hearty soup.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pkg. active dry yeast
- 1/4 cup water
- 2 Tbsp. butter
- 1 Tbsp. sugar
- 1/2 tsp. salt, divided
- 3/4 cup hot milk
- 1/4 cup grated Romano cheese
- 2 to 2-1/2 cups flour
- 1 egg, beaten
- 3 Tbsp. milk
- 1/2 cup minced onion
- 1/8 tsp. pepper
- 2 cups grated sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Mix together yeast and warm water in a small bowl. Let sit until bubbly. Combine butter, sugar, 1/4 tsp. salt and the 3/4 cup hot milk in a large bowl and let sit until lukewarm. Stir in the dissolved yeast mixture, Romano cheese, and enough flour to form a soft dough. Knead on lightly floured board for 3 minutes.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place 1-1/2 hours until doubled. Punch down. Press dough into a greased 13x9" pan. Cover and let rise again until double, about 45 minutes. Using your fingers, press randomly into the dough to form dimples.
In small bowl, mix egg, 3 Tbsp. milk, onion and 1/4 tsp. salt in small bowl. Spoon over risen dough. Sprinkle with the Cheddar and Parmesan cheeses.
Bake the bread at 425 degrees for 15-20 minutes, until browned and firm. Serve warm. 12 servings
