Italian Parmesan Bread Recipe

5 1 2
Italian Parmesan Bread Recipe
Italian Parmesan Bread Recipe photo by Taste of Home
Publisher Photo

Italian Parmesan Bread Recipe

Read Reviews
5 1 2
Publisher Photo
When my grown children come home for visits, they always ask me to make this bread along with their favorite spaghetti dinner. In between times, the easy-to-prepare loaf is a hit at church socials and potluck suppers.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

Ingredients

  • 1 cup warm water (110° to 115°)
  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour, divided
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 cup grated Parmesan cheese, divided
  • Butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth.
Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes.
Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole. Yield: 1 loaf.
Originally published as Italian Parmesan Bread in Country Woman November/December 1990, p29

Nutritional Facts

1 slice: 97 calories, 3g fat (0 saturated fat), 21mg cholesterol, 216mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 cup warm water (110° to 115°)
  • 1 package (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour, divided
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 cup grated Parmesan cheese, divided
  • Butter, melted
  1. In a large bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth.
  2. Cover bowl and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spread batter into a greased 1-1/2-qt. casserole; brush with melted butter and sprinkle with the remaining cheese. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 350° about 35 minutes or until golden brown. Cool on wire rack 10 minutes before removing from the casserole. Yield: 1 loaf.
Originally published as Italian Parmesan Bread in Country Woman November/December 1990, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Parmesan Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cmamoh User ID: 1362690 33619
Reviewed Jan. 4, 2010

"Phenomenal results. Absolutely delicious."

Loading Image