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Italian Parmesan Bread

  • 1 pkg active dry yeast 2 Tbs sugar
  • 1 tsp salt
  • 3 cups all-purpose flour (I used half freshly ground spelt berries)
  • 4 eggs
  • ½ cup soft butter
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp dried oregano
  • Finely chopped bell peppers from Hilltop Farms


Sprinkle yeast into warm water in a large mixing bowl. Let stand until dissolved. Add sugar, salt, and 1 cup of the flour. Beat well. Add 3 eggs one at a time. Beat until smooth. Beat in butter. Work in finely chopped bell peppers. Gradually add enough remaining flour to make a soft dough. Turn out on floured board. Knead until smooth and satiny. Place in a greased bowl. Butter top of dough lightly. Cover with a kitchen towel. Let rise in a warm place until doubled in size. Turn out on a floured board. Knead lightly. Roll out into a rectangle about 10 to 16 inches. Beat remaining egg. Blend in cheeses and oregano. Spread cheese filling over dough. Roll up firmly from narrow end. Shape into a round by folding ends underneath. Place in a greased 2 quart round baking dish (preferably one with straight sides about 3 inches high, such as a soufflé or fondue dish). Cover. Let rise in warm place until doubled in size. Bake in 350 degrees F oven 40 minutes, or until golden brown and loaf sounds hollow when thumped. Cool 10 minutes. Remove from pan. Makes 1 round loaf. Submitted by Linda Meeks.

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