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GAKI.IC PARMESAN LOAF
2 loaves 1 package yeast 2 teaspoons salt ',4 cup warm water i/J, teaspoon cayenne pepper 2 cups milk S/2 cups sifted enriched dour* 1 cup ((rated Parmesan cheese (about) 2 tablespoons sugar Butter, melted 2 tablespoons oil 2 teaspoons garlic salt
Dissolve yens! in water Hoat milk until almost, simmerifip Cool to lukewarm. Into large mixing bowl measure cliee.se, suglr, oil, salt and cayenne Stir In milk until sugar dissolves. Gradually mix in 2 cups Hour. Heat in yeast. Add more Hour to make a moderately stilf dough. Turn out onto lightly floured surface and knead until smooth and satiny, S to It minutes. Shape into ball and place in lightly greased bowl; grease surface of dough. Cover and let rise in warm place (IK) to IIS" l until doubled, ubout 1 V'j hours Punch down. Divide dough in half; shape each Into ball. Cover and let rest 10 minutes. Roll out half of dough to 10 x 16inch rectangle. Ilrush with butter and sprinkle with 1 teaspoon garlic salt Cut into four 4 x 10 Inch rectangles. Stack rectangles together, spread side up. Cut Into 5 stacks, 2 Inches wide and 4 inches long Arrange stacks In row In greased 4 'uxll'y inch loaf pan, placing one long, cut side down. Repeat with remaining dough. let rise in warm place until doubled, nbout 1 hour. Bake in preheated 400 oven HO to 35 minutes, or until golden brown immediately remove from pans.
•If you don't sift and In the ubsence of other directions, spoon flour directly from container into a one cup dry measure, level off, then remove two level tablespoons per cup, according to UNDA recommendations. NOTE: If self rising flour is used, omit salt.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
53.0%