Parmesan Bread Recipe
Golden, cheesy, and buttery Parmesan Bread Recipe made in 5 easy steps. Crispy crust, fluffy inside, loaded with parmesan and herbs.
Print Pin Servings: 8 slices
Calories: 250kcal
Cost: $6
Equipment
- 1 Stand mixer with dough hook Or knead by hand
- 1 Large mixing bowl For dough mixing & rising
- 1 Kitchen scale For measuring flour (360g)
- 1 Pastry brush To apply garlic butter
- 1 Baking sheet or bread pan Parchment-lined
- 1 Parchment paper Prevents sticking
- 1 Instant-read thermometer Check internal temp (190–200°F)
- 1 Wire cooling rack For cooling bread
- 1 Sharp serrated knife For scoring & slicing
- 1 Kitchen towel or plastic wrap To cover dough during rising
Ingredients
- 3 cups All-purpose flour Creates structure
- 2 ¼ teaspoon Active dry yeast 1 packet
- 1 tablespoon Sugar Feeds yeast
- 1 teaspoon Salt Balances flavors
- 1 cup Warm water 110°F, activates yeast
- 2 tablespoon Olive oil Moisture & tenderness
- 1 ½ cups Parmesan cheese Freshly grated, best flavor
- 4 tablespoon Butter Melted, for topping
- 3 cloves Garlic Minced
- 1 tablespoon Italian herbs Basil, oregano, parsley
- ½ teaspoon Garlic powder Extra flavor
- Black pepper To taste
Instructions
- Mix yeast, sugar & warm water.
- Add oil, salt, flour & knead.
- Let dough rise 45–60 min.
- Shape loaf on baking sheet.
- Brush with garlic butter.
- Sprinkle parmesan & herbs.
- Score loaf diagonally.
- Bake 25–30 min at 375°F.
- Cool 10 min before slicing.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 250kcal | Carbohydrates: 32g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 410mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Calcium: 160mg | Iron: 2.2mg