#parmesan bread

Toaster Parmesan Bread!!!!!

take a piece of toast, and put it in the toaster! Somewhere between 3-5 minutes (until a very light brown) take that piece of toast out of your lovely, hardworking little toaster

butter it (if your toast is toasted it should be pretty completely melted into the bread) and sprinke on a little (your heart's desire) garlic powder and a pinch (again, as much as your heart's desires) of onion powder

Cover the toast with shredded parmesan cheese (as much as you want DO YOU HEAR ME) and use a drop (tiny bit) of pesto olive oil ontop of the of the cheese

Put the fancy toast back in the toaster (ON A TRAY FOR THE LOVE OF ALL THAT IS GOOD)!!! cook until you feel like the cheese is sufficiently melted for your taste

My husband prefers to have a sandwich for his lunch at work. This is why our weekend grocery list always include bread. However, since I started baking bread at home, I realised I can be as creative as I can.  So I try to put variety to the bread I bake.  My Focaccia was a winner ... I already got orders!  Here is another bread which you can enjoy just by itself, or with olive oil-balsamic dip, or can be used in a sandwich.  Enjoy!

Parmesan Loaf Pan Recipe (makes 2 medium loaves)

Ingredients:

1 cup warm water 

1 tablespoon sugar

2-1/4 teaspoon active dry yeast

3 cups flour, sifted and divided (2 cps / 1 cup)

1/4 cup butter, softened

1 egg

2 tablespoons sugar

1 teaspoon salt

1 teaspoon Italian seasoning (see recipe here)

1-1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1/2 to 3/4 cup grated Parmesan cheese, divided

Extra Virgin Olive Oil (”evoo”)

Instructions:

In a large bowl, dissolve sugar in warm water. Then dissolve yeast and let stand for 10 to 15 minutes until bubbly. 

Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Using a hand mixer or stand mixer, beat at low speed until mixed, about 30 to 60 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese and beat until smooth. Dust a flat clean surface with flour and parmesan cheese. Knead until just a little bit sticky. 

Place in an evoo-greased bowl. Cover bowl and let rise in a warm place until doubled, about 45 to 60 mins. 

Divide dough into two and spread in two separate medium loaf pans. Spray or brush with more evoo and sprinkle with the remaining cheese. 

Let rise uncovered until doubled, about 45 to 60 minutes.  Pre-heat oven at 175°C. 

Bake for about 20 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the pan.  Cool completely before slicing.

I don't post a lot of savory recipes. Mainly because I don't make very many, but if you guys want more, I'll give you more.

Would you like to see more savory recipes on What Katie's Baking?YesNo   pollcode.com free polls 

This bread turned out so much better than I was expecting.  I had never made a savory quick bread, so I was a little hesitant.  That hesitancy was silly because it turned out awesome.  If you've ever had the biscuits from Red Lobster, then you will love these because that's exactly what these taste like. Kellen and I paired this with garlic spaghetti.   I suggest you do this for dinner tomorrow and impress whoever you're cooking for.  Dooo ittt. On a side note, my friends at Glass of Milk Cake Company created a Facebook page just recently and would really appreciate your "likes," so...

...by clicking HERE! Thank you, it's very much appreciated.  Check out this cute cupcake I got from them.

What's the link to your Facebook page? 

Parmesan Cheddar Quick Bread All Recipes

Ingredients

1 3/4 cups all-purpose flour

1/4 cup white sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup shredded Cheddar cheese, leave some to sprinkle on top

1/2 cup parmesan shredded cheese

1 egg, beaten

3/4 cup milk

1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, mix together flour, sugar, baking powder, salt and cheese. 

In another large bowl, beat together egg, milk and oil. 

Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. 

Pour batter into prepared pan. Sprinkle extra cheese on top.

Parmesan bread

I've eaten bread fixed this way my whole life. Both my mom and my dad made it when I was growing up and our kids enjoyed it frequently. It's so easy to make I would hardly classify it as a recipe, but it occurred to me when I posted the cream of pumpkin soup, somebody out there might want to know how to make it.

It's a potato soup kind of night.

This is comfort food of the highest level for me and it always brings back warm memories whenever I fix it. Growing up, my mother used to make this almost every Saturday for lunch, and my dad and I were her biggest fans. I’m not sure how she made it back then, but this is the way I’ve been making it for years.

For your benefit, I forced myself last night to actually measure the ingredients, because I've been making it for so long I just throw it all together and it always works perfectly. To see the potato corn chowder version of this soup, go here.

Ingredients:

2 tablespoons butter

1 tablespoon cooking oil

1 small yellow onion, chopped

3 tablespoons flour

4 medium size russet potatoes, peeled and chopped

1 1/2 cups chicken broth or water (or enough liquid to cover the potatoes)

2 cups milk

1 teaspoon salt, more or less, depending on saltiness of chicken broth

Freshly ground pepper, to taste

2 cups grated cheddar cheese, optional

More butter for finished soup (optional)

Paprika to sprinkle on top of finished soup (optional)

Directions:

Melt the butter with the oil in a large saucepan over medium heat. Add the onions and cook them until they are golden brown. Add the flour and cook it with the butter for a minute or two. Add the chopped potatoes and enough water or chicken broth to cover. Stir well. Bring the soup to a simmer, cover it and turn the heat down to low. Let the soup simmer until the potatoes are tender (about 10 minutes or so), stirring occasionally to keep from sticking to bottom of pan. If you like a less-chunky soup, break up some of the potato pieces with the back of your wooden spoon.