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My review
Parmesan Herb Bread
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."
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Ingredients
1 h 55 m servings 131Original recipe yields 20 servings (1 round 2 quart casserole)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 4152 Ratings
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Most helpful positive review
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
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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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 ...
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...
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...
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.
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...
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...
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 ...
9/13/2003
I used this recipe to make the Pepperoni Bread and it is absolutely delicious. I will diffently make this again.
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...