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I’ve had this recipe bookmarked for a while. I made this last week and everyone loved it! We enjoyed it at dinner with butter and I made several sandwiches out of it. For some reason the center of my loaves sank :-/ but that didn’t affect the flavor! It was delicious!
Parmesan Herb Bread
2 envelopes Fleischmann’s Active Dry Yeast
2 cups warm water (100° F – 110° F)
2/3 cup olive oil
3 tablespoons sugar
3-1/2 cups whole wheat flour
2 teaspoons salt
3/4 cup shredded parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried leaf basil
1 teaspoon dried leaf oregano
1/2 to 1 cup bread flour
Dissolve yeast in warm water in large bowl. Add oil, sugar and whole wheat flour. Mix until smooth. Let sponge rest 20 minutes. Mix down; add salt, parmesan, garlice powder, basil and oregano. Stir in enough bread flour to make dough easy to handle. Knead until smooth and elastic (about 10 minutes). Shape into two rounds. Place dough on greased baking sheets. Cover and let rise in warm place until doubled in size (about 45 minutes). Preheat oven to 350° F. Bake for 30 to 35 minutes. Remove from baking sheets. Cool on wire rack.
Nutritional Information:
PER SERVING
Serving Size: 1 slice (1/24 of recipe)
Serving Weight: 2 ounces (57 grams)
Calories 170; Total fat 8g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 380mg; Carbohydrates 21g; Dietary fiber 3 g (1.5 grams per ounce); Sugars 2g; Protein 5g
YUMMY…your bread looks just delicious!
Your loaf looks wonderful. Parm and herbs sound delicious.
yum!
I make an herb bread for soup suppers… I have never thought to put parmesan cheese in the bread. Very yummy idea.
Your bread sounds so good..I can only imagine the wonderful aroma in the house while it baked.
Maybe if you add 1 TBL of vital gluten per cup of flour, you will get better results with the rise.
It looks really good, Amanda!
Amanda your becoming a fantastic bread maker it looks delicious!
Alrighty then, I guess I’m having a sandwich for lunch now.
Isn’t making homemade bread so satisfying?
This might be a great recipe for mini loaves. Love the herbs and cheese in yours.
Definitely making this over the weekend. With some soup. Snow showers expected. Lokes scrumptious.
What a gorgeous loaf! It looks just perfect (and so tasty!) I will be bookmarking this to make soon!
Thanks for sharing!
Love the baking powder expire-it’s always that way isn’t it?? I went to make hummus the other day and the tahini expired last October!
Did you accidentally touch the middle of the loaf while putting it in the oven? My bread sank in the middle yesterday because of that. One loaf was fine, the other deflated LOL.
Recipe sounds great.
I haven’t made bread in a while since I’m experimenting with going grain free for a while. It’s recipes like this that inspire me to want to try my hand at them again.
I wonder, have you ever tried to use flour made from sprouted grains with this recipe? Sprouting, soaking, or fermenting grains makes them much more digestible. In the case of sprouting, it also radically increases the vitamin and mineral content available so that you get more nutritional kick out of the same expense.
Thanks for joining in today’s Fight Back Fridays carnival. Lot of people are submitting recipes or gardening stories today. It makes for some pretty inspiring reading all around!
Cheers,
KristenM
(AKA FoodRenegade)