Parmesan Herb Bread Recipe

Parmesan Herb Bread

Recipe by: Cathy

"This bread is excellent when sliced, topped with shredded Mozzarella cheese and a layer of sliced pepperoni, and baked in the oven until the cheese melts."

Directions

Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

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Nutrition Facts

Per Serving: 131 calories; 2.1 23.4 4.2 2 283 Full nutrition

By Patricia Guerra

How much yeast is in a package of yeast?

By Tim Claxton

Can I freeze dough and then bake it later?

By Tiffany J.

I want my bread loaves to have a thicker crust. What can I do?

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Reviews

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50 Ratings

Most helpful positive review

MEADOWS102
- 6
- 1

10/22/2001

I have made this recipe a number of times. My family loves it. For the person who didn't like it the next day, try toasting it and adding butter. We have gone through an entire loaf this way ...

Most helpful critical review

TOPPER2
- 0
- 7

1/7/2001

This is a good tasting bread....but only when eaten immediately. I didn't find it tasted very good the next day.

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MEADOWS102
- 6
- 1

10/22/2001

I have made this recipe a number of times. My family loves it. For the person who didn't like it the next day, try toasting it and adding butter. We have gone through an entire loaf this way ...

HEIDI 'S HOME
- 736
- 53

2/5/2008

Great recipe. I was looking for a bread to make to use up some pepperoni. I halved the recipe and used Rapid Rise yeast. I added the Rapid Rise yeast to all the dry ingredients, except the chees...

PAULAV
- 213
- 14

5/7/2000

I make this bread on a regular basis. It is great with cheese and pepperoni as suggested. My mother in law loves it plain as well. If it's a pasta night in our house, this bread is usually on...

TOPPER2
- 0
- 7

1/7/2001

This is a good tasting bread....but only when eaten immediately. I didn't find it tasted very good the next day.

Darkgardyner
- 349
- 81

7/21/2008

The first time I made this I liked it. The second time I doubled up on the oregano, added basil, whole garlic cloves, extra parmesan...the results were amazing...we LOVED it. It makes a really g...

Jeri L.
- 135
- 63

6/18/2009

You do need to trust this recipe. The dough will be really slack and you will literally pour it into the casserole, but it works! It has a crisp crust and a very moist crumb and is wonderful t...

Mary Elizabeth
- 494
- 159

2/25/2008

I made this bread recently to go with Herbed Chicken Pasta from this site. I messed up a little during the rising step, but it still came out crusty on the outside and soft on the inside. I did ...

CHARLOTTE
- 716
- 151

9/13/2003

I used this recipe to make the Pepperoni Bread and it is absolutely delicious. I will diffently make this again.

Lace
- 596
- 40

1/13/2010

My BF made this exchanging half the flour for whole wheat and the other with bread flour. Used homegrown rosemary and substituted butter. Baked it in a 9 1/2" springform pan and it was the bes...

Parmesan Herb Bread

Ingredients

Directions