Description

This Garlic Parmesan Bread recipe combines the savory flavors of garlic, parmesan, and herbs into a warm, soft homemade bread. The dough is made with active dry yeast, enriched with olive oil, and studded with shredded cheese and optional dried herbs for an aromatic, cheesy twist on a classic bread. Perfect as a side or snack, it requires a simple rise and bake method for a golden-brown crust with a tender interior.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour
2 tsp active dry yeast
1 cup warm water (110°F)
2 tbsp olive oil
1 tsp salt
1 tsp sugar

Flavor Additions

1 tsp garlic powder
1½ cups shredded cheddar or mozzarella cheese
1 tsp dried rosemary or oregano (optional)

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Instructions

Prep the ingredients: Gather all ingredients and measure them accurately to ensure smooth progress in bread making.
Activate yeast: In a small bowl, mix the warm water (110°F) with sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy, indicating active yeast ready for baking.
Combine dry ingredients: In a large mixing bowl, mix the all-purpose flour, salt, and garlic powder together to evenly distribute flavors.
Mix dough: Add the activated yeast mixture and olive oil to the dry ingredients. Stir it gently for 3-5 minutes just until the mixture comes together into a shaggy dough.
Knead dough: Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. While kneading, fold in the shredded cheese and dried herbs (if using) to evenly incorporate them.
First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape and bake: After rising, punch down the dough and shape it into a loaf or rounds to your preference. Heat the oven to 375°F (190°C) and bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Cool and serve: Remove the bread from the oven and cool on a wire rack before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

Use warm water not hotter than 110°F to avoid killing the yeast.
You can substitute mozzarella with Parmesan or a mix of cheeses for variation.
Letting the dough rise fully is crucial for a soft, airy bread.
Optional herbs add extra aroma but can be omitted if unavailable.
For a crustier bread, bake on a preheated baking stone or tray.