Parmesan Herb Loaves Recipe
Parmesan Herb Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
In Burkeville, Texas, Shirley Sibit Rudder dresses up frozen bread dough with herbs and Parmesan cheese to create two savory home-baked loaves. Let them rise while you prepare the rest of the meal.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 20 min.

Ingredients

  • 2 loaves (1 pound each) frozen bread dough
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried minced garlic
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted

Directions

Place dough in two greased 8x4-in. loaf pans. Thaw according to package directions. In a small bowl, combine the cheese, parsley, garlic, dill and salt. Brush dough with butter; sprinkle with cheese mixture. Cover and let rise in a warm place until nearly doubled, about 2-1/2 hours.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Parmesan Herb Loaves in Quick Cooking July/August 2003, p20

Nutritional Facts

1 slice: 92 calories, 2g fat (1g saturated fat), 3mg cholesterol, 222mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 2 loaves (1 pound each) frozen bread dough
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried minced garlic
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  1. Place dough in two greased 8x4-in. loaf pans. Thaw according to package directions. In a small bowl, combine the cheese, parsley, garlic, dill and salt. Brush dough with butter; sprinkle with cheese mixture. Cover and let rise in a warm place until nearly doubled, about 2-1/2 hours.
  2. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Parmesan Herb Loaves in Quick Cooking July/August 2003, p20

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