Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.

Crusty Parmesan Cheese Bread Ring

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

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.
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.
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.
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.

Quick Recipe Search