Parmesan Herb Bread

Name: Parmesan Herb Bread
Prep time: 15 min
Cook time: 55 min
Total time: 115 min
Yield: 1 round 2 quart casserole
Ingredients: 2 cups warm water (110 degrees F/45 degrees C); 2 tablespoons margarine, softened; 1 ½ tablespoons dried oregano; 2 tablespoons white sugar; 4 ½ teaspoons active dry yeast; ½ cup grated Parmesan cheese; 4 ½ cups all-purpose flour; 2 teaspoons salt; 1 tablespoon grated Parmesan cheese

Rating: 4.6 stars

52 Ratings
41 Reviews
8 Photos

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.

By Cathy

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Recipe Summary

prep:

15 mins

cook:

55 mins

additional:

45 mins

total:

1 hr 55 mins

Servings:

Yield:

1 round 2 quart casserole

Nutrition Info

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine, softened
1 ½ tablespoons dried oregano
2 tablespoons white sugar
4 ½ teaspoons active dry yeast
½ cup grated Parmesan cheese
4 ½ cups all-purpose flour
2 teaspoons salt
1 tablespoon grated Parmesan cheese

Directions

Step 1

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.

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Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
Step 3

Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Step 4

Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts

Per Serving:

131 calories; protein 4.2g 8% DV; carbohydrates 23.4g 8% DV; fat 2.1g 3% DV; cholesterol 2mg 1% DV; sodium 283.5mg 11% DV. Full Nutrition

Reviews (41)

Most helpful positive review

MEADOWS102

04/15/2003

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 in one sitting. Read More

Helpful

(33)

Most helpful critical review

TOPPER2

04/15/2003

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

Helpful

(19)

52 Ratings

5 star values: 36
4 star values: 11
3 star values: 5
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MEADOWS102

04/14/2003

Helpful

(33)

HEIDI 'S HOME

02/05/2008

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 cheese and pepperoni stirred it all together. Heated up the water and margarine to 120 and added it to the dry ingredients stirring together. Using my Kitchen Aid mixer with the dough hook attachment I kneaded the dough for a minute or two then add the cheese and about 1/3 cup chopped up pepperoni and kneaded another minute or two just until it formed a ball. I removed the dough hook and covered the mixing bowl with a towel and let it sit for 10 minutes. I greased a 1-1/2 quart casserole and placed the dough that I shaped into a ball in it and covered for 1 hour. I sprinkled the top with some of the cheese and baked it for 45 minutes at 350 then removed from dish to a wire rack. Using just a little more margarine I coated the top. Not only did it look beautiful it tasted great. This is a keeper...and so easy! Read More

Helpful

(27)

PAULAV

04/14/2003

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 the table. Read More

Helpful

(25)

TOPPER2

04/14/2003

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

Helpful

(19)

Darkgardyner

07/21/2008

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 great grilled garlic bread as well as a mini pizza. Great! Read More

Helpful

(18)

Jeri L.

06/19/2009

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 toasted. I used mixed Italian seasoning and didn't measure the cheese just dumped in a bunch. My husband's verdict? "Remember how you did this!" A great recipe for when you want bread but don't really feel like baking. It's that easy! Make sure you grease the casserole really well so it doesn't stick. Read More

Helpful

(14)

Mary Elizabeth

02/26/2008

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 use Italian seasoning blend instead of just oregano and added extra Parmesan cheese. Anyway turned out great and I'll be making this again soon!!!! Read More

Helpful

(9)

CHARLOTTE

09/15/2003

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

Helpful

(5)

Chelsey Wolnowski

04/25/2006

Very nice! Good consistancy and quite flavourful. I'm pretty sure I used more then a 1/2 cup of Parm. (Didn't measure just dumped:) I wanted a really nice strong herb flavor so for ease I just used some Italian seasoning which worked GREAT! Thanx for sharing this great recipe. Will deffinetly make again! Read More

Helpful

(4)

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Nutritional Information

Parmesan Herb Bread

Servings Per Recipe: 20
Calories: 130.8

% Daily Value *

protein: 8 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 3 %

saturated fat: 3 %

cholesterol: 1 %

vitamin a iu: 2 %

niacin equivalents: 22 %

vitamin b6: 2 %

vitamin c:

folate: 18 %

calcium: 4 %

iron: 9 %

magnesium: 3 %

potassium: 2 %

sodium: 11 %

thiamin: 24 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.