Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
OREGANO PARMESAN BREAD
(Potter County 4H)
1 1/2 cups water
2 1/2 tsp. yeast
3 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
2 tsp. sugar
1 tsp. salt
1 1/2 tbsp. oregano
1/3 cup nonfat dry milk
1/3 cup olive oil
Combine yeast and 1/2 cup warm water in a 1-cup liquid measuring
cup; let stand 5 minutes. Combine flour, parmesan cheese, sugar,
salt, oregano and dry milk in a large mixing bowl; make a well
in center of mixture. Add yeast mixture, 1 cup water and olive
oil, stirring just until moistened. Turn dough out on a well-floured
surface, and knead 5 minutes. Place in a greased bowl, turning
to grease top. Cover and let rise in a warm place (85 degrees),
free from drafts, 45 minutes or until doubled in bulk. Punch
dough down, and divide in half. Shape each portion into a loaf,
and place in 2 well-greased 8 1/2 x 4 1/2 x 3 inch loaf pans.
Cover and let rise in a warm place (85 degrees), free from drafts,
30 minutes or until doubled in bulk. Bake at 350 degrees for
40 to 45 minutes or until loaves sound hollow when tapped. Remove
from pans immediately, cool on wire racks.
Yield: 2 loaves. Note: For smaller loaves, divide dough into
sixths. Shape each portion into a loaf, and place in 6 well-greased
6 x 3 1/2 x 2 inch loaf pans. Cover and let rise in a warm place
(85 degrees), free from drafts, 30 minutes. Bake at 350 degrees
for 30 minutes.