Basil Parmesan Bread Recipe
Basil Parmesan Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The combination of basil, Parmesan cheese and sun-dried tomatoes give this hearty bread a flavor that will take you right to Tuscany! —Sherry Hulsman, Elkton, Florida
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 3 tablespoons sugar
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 5 to 6 cups bread flour
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 teaspoons dried basil
  • 1 teaspoon hot pepper sauce

Directions

In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Basil Parmesan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p80

Nutritional Facts

1 slice: 94 calories, 2g fat (1g saturated fat), 2mg cholesterol, 195mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 3 tablespoons sugar
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 5 to 6 cups bread flour
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 teaspoons dried basil
  • 1 teaspoon hot pepper sauce
  1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  4. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Basil Parmesan Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p80

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