Herbed Parmesan Bread Recipe

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Herbed Parmesan Bread Recipe
Herbed Parmesan Bread Recipe photo by Taste of Home
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Herbed Parmesan Bread Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 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
  • 1 can (5 ounces) evaporated milk
  • 3/4 cup water

Directions

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 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Herbed Parmesan Bread in Taste of Home Christmas Annual Annual 2013, p58

Nutritional Facts

1 slice: 207 calories, 9g fat (4g saturated fat), 28mg cholesterol, 702mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 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
  • 1 can (5 ounces) evaporated milk
  • 3/4 cup water
  1. 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.
  2. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Herbed Parmesan Bread in Taste of Home Christmas Annual Annual 2013, p58

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Reviews forHerbed Parmesan Bread

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adegennaro User ID: 8288961 244958
Reviewed Mar. 5, 2016

"I don't like to give bad reviews but I felt I needed to on this one. I followed the recipe to a tee and used an 8x4 loaf pan. As I was mixing the dough I knew instinctively the pan was too small but I went ahead and used it anyway. It spilled over the sides of the pan as I feared it would. Then I couldn't remove it from the pan without breaking it so I left it in the pan. After about 2 slices there was a huge hole in the middle of the loaf! And raw dough! The consistency was like cake, not bread. I did like the flavor though. Sorry! I realize people work hard on these recipes."

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