Crusty Parmesan Cheese Bread Ring

By Stina

Ingredients

• 1 pkg. (1/4 oz.) active dry quick rising yeast
• 1/4 cup warm water (110°F)
• 1 cup warm milk (110°F)
• 1/4 cup olive oil
• 2 Tbsp. honey
• 1 egg
• 2 cloves garlic, minced
• 1 tsp. each: salt, coarse grind black pepper, oregano, crushed rosemary and basil
• 3-1/2 to 4 cups bread flour
• 1-1/4 cups (5 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese

Details

Servings 1
Adapted from sargento.com

Preparation

Step 1

DIRECTIONS

1

Combine yeast and warm water; let stand 5 minutes. In large bowl of electric mixer, combine milk, olive oil, honey, egg, garlic, pepper, salt, oregano, rosemary and basil; add yeast mixture. Mix at low speed until combined.

2

Gradually blend in 3-1/2 cups of flour. Add additional flour as needed to form a soft dough. Blend in cheese. Use a dough hook to knead dough or transfer dough to a lightly floured surface and knead by hand until smooth and elastic, about 5 minutes. Place dough in a lightly oiled bowl; turn dough over. Cover loosely with waxed paper; let stand in a warm place until dough is doubled in size, 30 to 40 minutes.

3

Coat a bundt pan with cooking spray. Punch dough down; form into a ring and place in bundt pan. Cover; let rise in a warm place until doubled in size, 30 to 40 minutes.

4

Transfer to a preheated 350°F oven and bake for 30 to 35 minutes or until dough sounds hollow when tapped. Immediately loosen edges with a thin spatula; invert bread onto a wire cooling rack; let stand at least 15 minutes before slicing. Serve warm with butter.