3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 cup grated Parmesan cheese (4 ounces)
2 tablespoons sugar
2 packages Fleischmann’s® Rapid Rise Yeast
2 teaspoons fines herbes
1 teaspoon salt
1 1/4 cups water
1 egg, at room temperature
1 egg white, lightly beaten
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In large bowl, combine 1 1/2 cups flour, cheese, sugar, undissolved yeast, fines herbes and salt. Heat water until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
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Roll dough to 7- × 11-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
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Brush loaf with egg white. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.