Herbed Parmesan Bread Recipes

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ITALIAN HERB PARMESAN QUICK BREAD



Italian Herb Parmesan Quick Bread image

Italian Herb Parmesan Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. Make some today!

Provided by Renee Goerger

Categories     Quick Bread

Time 1h5m

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
2 tablespoons dehydrated onion
1/4 cup Parmesan cheese (plus 1 tablespoon for topping)
2 cups milk (OR buttermilk)
2 tablespoons cider vinegar (OMIT IF USING BUTTERMILK)

Steps:

  • Preheat oven to 350 degrees.
  • To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
  • If using store bought buttermilk, omit the above step.
  • Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.
  • Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it's a thick, lumpy and pasty consistency.
  • Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
  • Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.
  • Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 125 kcal, Carbohydrate 23 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 344 mg, Fiber 1 g, Sugar 2 g

ITALIAN HERB BREAD I



Italian Herb Bread I image

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Steps:

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

ITALIAN HERB & PARMESAN BREAD (BREAD MACHINE - ABM)



Italian Herb & Parmesan Bread (Bread Machine - Abm) image

Make and share this Italian Herb & Parmesan Bread (Bread Machine - Abm) recipe from Food.com.

Provided by Karen..

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 11

1 1/4 cups water
1 1/2 tablespoons olive oil
1 teaspoon salt
3 1/2 cups bread flour
2 teaspoons sugar
1 tablespoon dried parsley flakes
1/4 cup grated parmesan cheese
2 teaspoons dried onion flakes
1/2 teaspoon dried basil
1/2 teaspoon garlic powder or 1 teaspoon dried garlic flakes
2 teaspoons active dry yeast

Steps:

  • All ingredients should be at room temperature.
  • Add ingredients as your bread machine directs or:.
  • Add all liquid ingredients to bread pan.
  • Add all dry ingredients except yeast to bread pan.
  • Make a well in dry ingredients and carefully add yeast.
  • Choose the "French" bread setting.
  • Choose your crust color, if applicable.
  • Press Start!

PARMESAN-HERB BREAD RECIPE



Parmesan-Herb Bread Recipe image

Serve this Parmesan-Herb Bread Recipe to please the family. They don't need to know it took 15 minutes to put together this Parmesan-Herb Bread Recipe.

Provided by My Food and Family

Categories     Spring 2012

Time 45m

Yield 8 servings

Number Of Ingredients 4

1/2 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh oregano
1 can (16.3 oz.) refrigerated biscuits, cut crosswise in half
3 Tbsp. butter, melted

Steps:

  • Heat oven to 350ºF.
  • Spray 9x5-inch loaf pan with cooking spray. Mix cheese and oregano in medium bowl until well blended.
  • Dip biscuit pieces, 1 at a time, in butter, then in cheese mixture, turning to evenly coat each piece. Place in prepared pan.
  • Bake 25 to 30 min. or until golden brown. Cool 10 min.; remove from pan to wire rack. Cool slightly.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 25 g, Fiber 0.9959 g, Sugar 4 g, Protein 6 g

PARMESAN HERB BREAD



Parmesan Herb Bread image

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.

Provided by Cathy

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h55m

Yield 20

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.4 g, Cholesterol 2 mg, Fat 2.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 283.5 mg, Sugar 1.4 g

PARMESAN GARLIC HERB QUICK BREAD



Parmesan Garlic Herb Quick Bread image

This Parmesan Garlic Herb Quick Bread is a tender, flavorful bread that makes a great side dish to any meal.

Provided by Kristin

Categories     Bread

Time 55m

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup fresh grated Parmesan Cheese
1 cup buttermilk
1 large egg
1/4 cup olive oil or vegetable oil
3 cloves garlic (minced (or 3 teaspoons))
1 teaspoon dried rosemary
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 350 degrees F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
  • Whisk together the flour, sugar, baking powder and salt in a medium mixing bowl. Gently mix in the grated Parmesan cheese.
  • In a separate bowl, whisk together the oil, buttermilk and egg.
  • Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a wet batter is formed. Gently fold in the herbs and garlic. Be careful not to over-mix.
  • Pour the batter into the prepared pan, spreading to the edges.
  • Bake in the preheated 350 degree oven for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
  • Cool in the pan for 15 minutes before removing, slicing and serving.
  • Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to a week. For freezer storage, wrap in plastic and aluminum foil and frozen for up to three months.

Nutrition Facts : Calories 200 kcal, Carbohydrate 23 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 28 mg, Sodium 524 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

PARMESAN GARLIC HERB BREAD



Parmesan Garlic Herb Bread image

While at my DS's house, we played with our favorite Garlic Herb Challah #166356 and came up with this yummy version using cracked black pepper and Parmesan cheese. Although written here for mixing by hand (they are afraid to buy a bread maker for fear of turning into a 3-loaf-of-bread-per-week family. I understand their angst! ;D) you could pile everything into the Automatic Bread Machine and relax

Provided by Glori-B

Categories     Yeast Breads

Time 3h35m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 15

1 1/4 cups water (room temp to warm, not ice cold)
2 teaspoons yeast (or one packet)
1 tablespoon sugar
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
3 1/4 cups bread flour (my favorite is still King Arthur)
1 tablespoon sugar
1 tablespoon Italian herb seasoning, blend (or 1 t each of basil, thyme and rosemary)
1 teaspoon sea salt
1 teaspoon black pepper, cracked
1/4 cup parmesan cheese
1 tablespoon oil
1 egg
1 tablespoon water
1 tablespoon sesame seeds (optional)

Steps:

  • In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
  • In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
  • Add the oil and the garlic to the yeast-water mix. Stir to mix.
  • Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
  • Knead dough in bowl or lightly floured surface for about 8 minutes.
  • When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
  • After that, 'punch down' the dough and knead briefly.
  • Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Combine egg and water by whisking with fork. This is your 'egg wash'.
  • Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
  • Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
  • Enjoy with Italian foods, as toast or later on, dry and use as croutons.

Nutrition Facts : Calories 127.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 14.6, Sodium 174.9, Carbohydrate 21.5, Fiber 0.8, Sugar 1.7, Protein 3.9

HERBED PARMESAN BREAD



Herbed Parmesan Bread image

I've been making my Parmesan bread for so many years, I can no longer recall where I got the recipe! Thanks to a convenient baking mix, a freshly made loaf gets in the oven fast. -Lesley Archer, Chapala, Mexico

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 slices).

Number Of Ingredients 7

3-3/4 cups biscuit/baking mix
1 cup plus 2 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 large egg, room temperature
1 can (5 ounces) evaporated milk
3/4 cup water

Steps:

  • Preheat oven to 350°. In a large bowl, combine biscuit mix, 1 cup cheese, Italian seasoning and salt. In a small bowl, whisk egg, milk and water. Stir into dry ingredients just until moistened. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining cheese., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 702mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ROSEMARY PARMESAN BREAD RECIPE



Rosemary Parmesan Bread Recipe image

Do you want to make a savory herb and cheese bread from scratch? Well, we have a recipe for you! Try our homemade rosemary Parmesan bread recipe.

Provided by John

Categories     Side Dish Recipes

Time 2h45m

Number Of Ingredients 7

2 cups (240 g) bread flour
2 to 3 cups (240-360 g) all-purpose flour
1 ½ tablespoons dried rosemary
1 tablespoon instant dry yeast
1 teaspoon kosher salt
1 cup Parmesan cheese, finely cubed
1 1/2 cups (340 g) water, warmed to 110 to 115 degrees

Steps:

  • In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), rosemary, yeast, and salt. After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it's coated with flour. Pour in the warm water and use a spoon to stir the ingredients until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour has been incorporated into the dough. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese. Turn the dough out onto a well-floured surface and knead for 3 to 4 minutes until it smooths out a bit. If any cubes of cheese fall out, simply add them back to the dough as you knead. Place the dough into a large, lightly oiled bowl, and cover the bowl with plastic wrap or a clean towel. Transfer the bowl to a warm, draft-free area and allow the dough to rise until doubled in size (about 30 minutes to an hour). While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450 degrees. After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered on the parchment paper. Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid. Reduce the oven temperature to 400 degrees, and bake for 40 minutes then remove the lid. After 40 minutes, remove the lid, add the additional shredded cheese and rosemary if using, and return the bread to the oven to bake for an additional 15 to 20 minutes. Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.

Nutrition Facts : Calories 172 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Slice, Sodium 246 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

PARMESAN HERB PIZZA BREAD NO KNEAD RECIPE



Parmesan Herb Pizza Bread No Knead Recipe image

A quick and easy Italian Herbs and Cheese Bread with the taste of Italy. The dried herbs and Parmesan cheese fills the house with the aroma of pizza baking.

Provided by Marisa Franca @ All Our Way

Categories     Appetizer     bread     Snack

Time 53m

Number Of Ingredients 9

2 cups warm water
2 pkg. active dry yeast or 3 1/2 tsp. instant yeast
2 teaspoons sea salt
2 tablespoons soft butter
1/2 cup plus 1 tablespoon grated Parmesan Cheese
1 1/2 tablespoons dried oregano leaves or Italian Seasoning
2 tablespoons sugar
4 1/2 cups sifted all-purpose flour (separated into 3 cups and 1 1/2 cups)
2.5 oz salami (optional)

Steps:

  • Sprinkle yeast over warm water in large mixing bowl. Let stand a few minutes: stir to dissolve. If you are using instant yeast skip this step and just put the warm water in the mixing bowl.
  • Add sugar, salt, butter, 1/2 cup cheese, your choice of seasoning, 3 cups flour ( and instant yeast if you didn't use active dry). Beat, at low speed, until blended. At medium speed, beat until smooth -- 2 minutes. Gradually add in the rest of the flour. Scrape down bowl and beaters.
  • Put dough into greased bowl. Cover with plastic wrap.
  • Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk.
  • Preheat the oven to 375F. Lightly spray a 2-quart casserole with nonstick oil; set aside.
  • With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes. Turn into casserole. Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese.
  • Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool, or serve slightly warm, in wedges.

Nutrition Facts : Calories 258 kcal, Carbohydrate 46 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 565 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY HERB QUICK BREAD RECIPE



Easy Herb Quick Bread Recipe image

Bursting with flavor from fresh herbs like thyme and parsley + the salty bite of parmesan, this quick bread is as easy as it is delicious. And the texture is moist with a bit of crunch from baked parmesan cheese on top.

Provided by Casey Colodny

Categories     Appetizer     Main Dish     Side Dish     Snacks

Number Of Ingredients 14

2 Ea Large Eggs
¼ Cup Olive oil
½ Cup Almond milk (unsweetened)
¼ Cup Chopped parsley
¼ Cup Chopped scallions (~3 medium scallions)
1 Tbsp fresh thyme (leaves stripped from stems)
2 Tbsp Vinegar (I used apple cider vinegar)
2 Cups Super fine blanched almond flour
1 Cup 1:1 Gluten free flour
2 Tsp Baking powder
1 Tsp Baking soda
¼ Tsp Salt
¼ Tsp Ground black pepper
1 Cup Shredded parmesan (plus extra for sprinkling over top of bread)

Steps:

  • Preheat the oven to 350F and line a 9" x 5" loaf pan with parchment paper.
  • In a large bowl, whisk together eggs. Add olive oil, almond milk, parsley, scallions, and thyme. and stir until combined. Lastly, whisk in vinegar.
  • In a separate bowl, whisk together your dry ingredients: almond flour, gluten free flour, baking powder, baking soda, salt, pepper , and shredded parmesan.
  • Add dry ingredients to bowl of wet and stir until just combined. Do not over mix.
  • Spread in your parchment lined 9" x 5" loaf pan and sprinkle some shredded parmesan over the top.
  • Move to the oven and bake at 350F for 35-40 minutes or until a knife inserted in the middle comes out clean/with a few moist crumbs. Serve warm & enjoy!

HERBED OATMEAL PAN BREAD



Herbed Oatmeal Pan Bread image

This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.-Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 large egg, room temperature, lightly beaten
4 to 4-3/4 cups all-purpose flour
TOPPING:
1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.

Nutrition Facts : Calories 107 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 188mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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