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Parmesan Loaves

 Parmesan Loaves
I've been making this bread since my college days, when I shared an apartment with five home economics majors. My family likes this best fresh out of the oven, but it also freezes and reheats well.
32 ServingsPrep: 30 min. + rising Bake: 40 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/8 teaspoon cayenne pepper
  • 5-1/2 to 6 cups all-purpose flour
  • 1/4 cup butter, melted
  • 2 teaspoons garlic salt


  • In a large bowl, dissolve yeast in warm water. Add the milk, cheese,
  • sugar, oil, salt, cayenne and 2 cups flour. Beat until smooth. Stir
  • in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a floured surface; divide in half. Cover
  • and let rest for 10 minutes. Roll each into a 16-in. x 10-in.
  • rectangle. Brush with butter; sprinkle with garlic salt. Cut into
  • four 10-in. x 4-in. rectangles.

2 of 2

Parmesan Loaves (continued)

Directions (continued)

  • Stack butter side up. Cut each stack into five 4-in. x 2-in. strips.
  • Place five strips, cut side down, in a greased 8-in. x 4-in. loaf
  • pan. Repeat with remaining dough. Cover and let rise in a warm place
  • until doubled, about 1 hour.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 123 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 330 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.