Back to Parmesan Loaves

Print Options


Card Sizes


Parmesan Loaves Recipe

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.
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min. YIELD:32 servings


  • 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 or margarine, melted
  • 2 teaspoons garlic salt


  • 1. In a mixing 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. 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.

Nutritional Facts

1 slice: 123 calories, 4g fat (2g saturated fat), 8mg cholesterol, 330mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 4g protein.

Reviews for Parmesan Loaves

Average Rating
Loading Image