Makes 2 loaves. Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over mixture. Let stand 10 minutes, then stir well. Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic. Gradually work in sufficient additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes 2 loaves. Source: Milk Cookbook posted by Linda Davis
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 270 (18%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 74.4mg||23 %|
|Sodium 3692.7mg||127 %|
|Potassium 457.6mg||12 %|
|Total Carbohydrate 272.2g||80 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 263.7g|
|Protein 31.4g||45 %|
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Calories per serving: 1487
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