Garlic Parmesan Blend & Pan Bread

A few years ago, a wise woman in our our American Fork ward taught us how to make Garlic Parmesan Blend and it's been a staple in my pantry ever since. Here's the formula:

1 medium size shaker of Parmesan cheese
1-4 Tablespoons of garlic powder
2-4 Tablespoons of dried parsley

Empty the shaker of Parmesan cheese into a mixing bowl. Add 1 Tablespoons of garlic, and 1 Tablespoons of parsley. Stir and taste. If you prefer stronger garlic taste, continue to add garlic 1/2 tsp at a time until you reach a flavor you prefer. Add dried parsley to a point you think LOOKS good - it is there mostly for looks :-) When you get a blend you like, carefully pour it back into the Parmesan shaker and remove label. This is great on french bread, pizza crust, or even a piece of white toast for a simple side dish for spaghetti. I also use it on top of this recipe for Pan Bread (a quick and easy foccacia bread.)


Pan Bread
(from Erin McSpadden)

2 cups warm water
1 Tablespoon sugar or honey
1 Tablespoon yeast
4 cups flour
2 tsp salt
melted butter

In a bowl dissolve sugar and yeast in warm water. Let it sit for a few minutes. Stir in flour and salt. Dough will still be sticky. Place in a greased bowl, cover and let rise until double in size. Grease a cookie sheet/jelly roll pan. Spread dough flat onto sheet with palm of hand. Put melted butter on top. (can also sprinkle Garlic Parmesan blend, OR sesame seeds on top) Cover with waxed paper and let rise again. Bake 400 degrees for about 20 minutes. Cut into squares.