Even though the weather is getting warmer and summer is approaching, a hearty, flavorful bread is always welcome on the table! This bread is delicious by itself or served with your favorite Italian meal. Crusty on the outside and soft on the inside, with a hint of parmesan cheese and oregano, this is sure to please both adults and children alike.
Homemade Parmesan Herb Bread
Ingredients
- 2 cups Water warm, 110 degrees F
- 2 tbsp butter softened
- 1.5 tbsp oregano dried
- 2 tbsp White Sugar
- 4.5 tsp active dry yeast
- .5 cup Parmesan cheese grated
- 4.5 cups flour all-purpose
- 2 tsp salt
- 1 tbsp Parmesan cheese grated
Instructions
- 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.
Notes
I used my Kitchen Aid Artisan Mixer and both the whisk attachment and the dough hook attachment to make this bread. I baked it in a lightly greased 9" pie dish (so it came out as a round loaf). I sprinkled quite a bit of cheese over the top of the bread before baking, and I also sprinkled in a few shakes of Italian seasoning along with the oregano. Served with fresh green beans and chicken marsala. Leftovers were delicious, warm and buttered or just plain, and were used for sandwiches or as a side to various dinners we had throughout the week.
Recipe taken from here.