Description
A soft and fluffy homemade Garlic Parmesan Herb Bread infused with buttery garlic, fresh herbs, and savory Parmesan cheese, baked to golden perfection and perfect as a comforting side or snack.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F / 45°C)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add olive oil, salt, and gradually mix in the flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- In a small bowl, mix melted butter, minced garlic, parsley, basil, oregano, and half of the Parmesan cheese.
- Punch down the dough and shape into a loaf or place into a greased loaf pan.
- Brush the garlic butter mixture generously over the dough and sprinkle with the remaining Parmesan cheese.
- Let rise again for 20–30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
- You can substitute instant yeast for active dry yeast and skip the proofing step.
- If using dried herbs instead of fresh, reduce the amount to one-third.
- The bread is fully baked when the bottom sounds hollow when tapped.
- For extra cheesiness, add shredded mozzarella on top before baking.
- Store at room temperature for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 18 mg
