Kitchen Table: Herb Parmesan Bread

| April/May 1994

Makes 1 loaf

This bread starts with frozen dough, a time-saver for the busy cook.

• 1 loaf frozen white bread dough
• 2 or 3 cloves garlic, minced or pressed
• 1/4 cup melted butter or margarine, slightly cooled
• 1 cup freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh marjoram, or 1/2 teaspoon dried
• 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried
• 1 teaspoon minced fresh basil, or 1/4 teaspoon dried
• 1/4 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
• 1 teaspoon minced fresh dill, or 1/2 teaspoon dried

1. Thaw the dough and slice it into twelve pieces. Stir the garlic into the butter or margarine. In a separate bowl, mix together the cheese and herbs. Dip each slice of bread dough into the garlic butter, then into the herb-cheese mixture. Place the slices side by side in a 12-cup bundt pan. Cover and let rise about 1 hour, or until doubled in bulk.

2. Bake at 350°F for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Remove from the pan and serve warm.

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