OREGANO PARMESAN BREAD
(Potter County 4H)

1 1/2 cups water
2 1/2 tsp. yeast
3 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
2 tsp. sugar
1 tsp. salt
1 1/2 tbsp. oregano
1/3 cup nonfat dry milk
1/3 cup olive oil

Combine yeast and 1/2 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine flour, parmesan cheese, sugar, salt, oregano and dry milk in a large mixing bowl; make a well in center of mixture. Add yeast mixture, 1 cup water and olive oil, stirring just until moistened. Turn dough out on a well-floured surface, and knead 5 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and divide in half. Shape each portion into a loaf, and place in 2 well-greased 8 1/2 x 4 1/2 x 3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Bake at 350 degrees for 40 to 45 minutes or until loaves sound hollow when tapped. Remove from pans immediately, cool on wire racks.

Yield: 2 loaves. Note: For smaller loaves, divide dough into sixths. Shape each portion into a loaf, and place in 6 well-greased 6 x 3 1/2 x 2 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Bake at 350 degrees for 30 minutes.