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Parmesan Appetizer Loaf

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  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115°)
  Lukewarm milk 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 3 3⁄4 Cup (60 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Shredded parmesan cheese 5 Ounce (2 Jars, 2 1/2 Ounce Each)
  Guacamole 1⁄2 Cup (8 tbs)
  Sliced cooked ham 1⁄2 Cup (8 tbs)

Dissolve yeast in warm water.
Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 2 hours.
Line tube pan, 10x4 inches, with aluminum foil; grease.
Punch down dough.
Turn onto lightly floured board; divide into 24 equal pieces.
Dip each piece into melted butter; roll in cheese.
Place 12 pieces in pan in one layer.
Arrange second layer of 12 pieces on top of first.
Cover; let rise until double.
Heat oven to 375°.
Bake 35 minutes.
Remove from pan.

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