1 tablet of active dry yeast for bread
1 1/4 cups of warm milk
1 tablespoon of salt
1/4 cup of olive oil
1 tablespoon of dry oregano
1/4 cup of grated Parmesan cheese
3 to 3 1/2 cups of all-purpose flour
For brushing the bread
2 tablespoons of olive oil
1 tablespoon of dry oregano
2 tablespoons of grated Parmesan cheese
1 tablet of active dry yeast for bread
1 1/4 cups of warm milk
1 tablespoon of salt
1/4 cup of olive oil
1 tablespoon of dry oregano
1/4 cup of grated Parmesan cheese
3 to 3 1/2 cups of all-purpose flour
For brushing the bread
2 tablespoons of olive oil
1 tablespoon of dry oregano
2 tablespoons of grated Parmesan cheese
Preheat the oven to 200° (hot)
Dissolve the yeast in warm milk and add salt, olive oil, dry oregano, and Parmesan cheese in a bowl
Gradually add the flour while kneading
Place the dough on a floured surface and knead until it's smooth
After that place the dough in a greased bowl, cover with a cloth and let it rise in a protected area for 1 hour or until well risen
Place the dough on a table or board and knead for some minutes
Divide into 20 equal pieces and shape each one into a ball
Grease a British-style muffin tin or the longest one you have
Place two rows of 7 balls at the bottom of the tin and brush with olive oil
Arrange the remaining 6, in the middle of the rows, brush with olive oil and top with cheese and oregano
Cover with a cloth and let it rise in a protected area for about 45 minutes or until it has doubled in volume
Bake in a moderate oven (180°) for 35 to 40 minutes or until golden brown
Serve warm, makes 1 cake.
