ITALIAN CHEESE BREAD

FOR THE BREAD DOUGH:
1 teaspoon dry minced onion
1 tablespoon butter
3/4 cup water
1 egg
1/2 cup small curd cottage cheese
1/2 cup grated dried three cheeses*
1 teaspoon Italian seasoning
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
2 tablespoons sugar
3 to 3 1/ cups bread flour
1 3/4 teaspoons active dry yeast
FOR THE TOPPING:
1 egg, beaten
2 tablespoons Parmesan cheese

Do not use this recipe on the Time Delay Program.

Place onion and butter in small bowl and microwave until melted.

Add onion mixture and ingredients for the bread dough to bread machine pan in the order suggested by the manufacturer.

Recommend cycle: DOUGH. Check dough after 5 minutes. Dough should form a soft ball around the kneading blade. If it is too dry, add 1/4 to 1 tablespoon of water; if too wet, add 1 tablespoon of flour at a time.

When dough is completed, remove from pan. Place in a greased bowl, turning to coat. Cover with a warm, damp cloth. Let rest 20 minutes.

TO SHAPE AND BAKE:
Punch down dough; divide in half. Shape each piece into a long 17-inch loaf. Place diagonally on greased baking sheets. Spray loaves lightly with water; cover with plastic wrap. Let rise until double.

Using a sharp knife or single-edge razor, make four diagonal slashes about 1/2 inch deep on top crust. For topping, brush with beaten egg; sprinkle with Parmesan cheese.

Bake in 350 degrees F oven 25-28 minutes, turning baking sheet several times. Cover with foil tent last 10 minutes to prevent over-browning.

*Parmesan Romano and Asiago Cheeses (Kraft) or Grated Parmesan Romano Cheese.

Kelly Bogart. Abilene

Makes 2 loaves (24 servings)
From: Recipelink.com
Source: Recipe pamphlet: Kansas Wheat Commission Recipes 2002