Quick welcome and what this loaf brings to the table
Warm, savory, and flecked with fresh herbs and Parmesan — this garlic Parmesan herb loaf makes ordinary meals feel homemade and special. It’s the kind of bread you pull from the oven when you want fragrant crumbs for dipping, buttery slices for soup, or an aromatic centerpiece for a family dinner. If you want a garlicky, dinner-friendly combo, try pairing it with Garlicky Spinach Mozzarella Baked Salmon for an easy weeknight feast.
Why you’ll love this loaf
This bread hits a few sweet spots: it’s simple to make, uses pantry-friendly ingredients, and bakes up with a crisp crust and tender, flavored crumb. The Parmesan adds umami without overpowering the herbs, and fresh herbs like rosemary or thyme perfume every slice.
“We served this bread at a casual dinner and everyone asked for the recipe — the garlic and herbs are balanced perfectly.” — a home cook’s quick note
Perfect occasions: weeknight dinners, Sunday brunch, holiday sides, or a housewarming contribution. It’s also a forgiving recipe for new bakers who want reliable results.
How this recipe comes together
You’ll proof yeast, mix the dough, knead until smooth, give it two rises, shape into a loaf, and bake. Expect total active hands-on time of about 30–40 minutes, plus 1.5–2 hours for rises and baking. The workflow is straightforward: activate yeast → combine dry + wet → knead → first rise → shape → second rise → bake → cool.
What you’ll need
- 3 cups bread flour (see notes for substitutions)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F / 43°C)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil (plus extra to grease)
- 2 tablespoons fresh herbs, chopped (rosemary, thyme, or a mix)
- 2 cloves garlic, minced
Notes:
- If you only have all-purpose flour, it will work; the crumb will be slightly less chewy. Use a scale if you have one — 3 cups bread flour ≈ 375 g.
- Fresh herbs give the brightest flavor; if using dried, use about 1 tablespoon.
Step-by-step instructions
- Warm the water to 110°F (43°C). In a mixing bowl, stir together the warm water, sugar, and yeast. Let sit 5 minutes until foamy and bubbly. This proves the yeast is active.
- In a separate large bowl, whisk the bread flour and salt.
- Add the yeast mixture, olive oil, grated Parmesan, minced garlic, and chopped herbs to the flour. Stir with a wooden spoon until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. (If using a stand mixer, knead on medium with the dough hook for 6–7 minutes.)
- Lightly grease a bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Punch down the dough to release gas. Shape it into a loaf by flattening slightly, folding the edges toward the center, then rolling to fit a greased 9×5-inch loaf pan.
- Place the shaped loaf in the greased pan, cover, and let rise another 30 minutes, until puffy.
- Bake 25–30 minutes, until the crust is golden brown and the internal temperature reaches about 190–200°F (88–93°C) for a fully baked crumb. If the top browns too quickly, tent with foil.
- Remove from the pan and cool on a rack for at least 20 minutes before slicing. Cooling finishes the crumb set and makes slicing easier.
How to serve and pair this bread
This loaf is incredibly versatile. Slice and serve warm with butter or a garlic-herb butter for brunch. It’s also fantastic alongside soups, stews, or a crisp salad. For a hearty dinner plate, consider serving the bread with roasted vegetables and the sweeter contrast of a glazed fish — for a complementary flavor profile, try pairing it with Brown Sugar Garlic Glazed Salmon.
Presentation tips: slice on a slight bias for longer pieces, brush the top with a little olive oil and sprinkle extra Parmesan and herbs just before baking for an attractive crust.
Storage and reheating tips
- Room temperature: Store wrapped in a clean kitchen towel or in a bread box for up to 2 days. Avoid plastic at room temp for crisp crust lovers — it will soften the crust.
- Refrigerator: Not recommended for storing finished bread (it accelerates staling).
- Freezing: Slice and freeze in an airtight bag for up to 3 months. Freeze whole or slice-first for quick warming.
- Reheating: For a fresh-out-of-the-oven texture, toast slices or heat in a 350°F (175°C) oven for 5–10 minutes. For frozen slices, toast directly from the freezer or warm in the oven for 10–12 minutes.
Food safety: once cut, keep the loaf covered and consume within a few days. If you see mold, discard immediately.
Pro chef tips for a better loaf
- Check your yeast: if the yeast doesn’t foam within 5–10 minutes, it may be old — start again with fresh yeast.
- Water temperature matters: too hot kills yeast; too cold slows it. Aim for around 110°F (43°C).
- Knead until windowpane: a well-kneaded dough stretches thin without tearing; that’s a sign of good gluten development.
- Use fresh Parmesan: pre-grated cheese often contains anti-caking agents that can affect melting and texture. Freshly grated yields better flavor and integration.
- Steam for a crisper crust: place a small pan of hot water on the oven bottom in the first 10 minutes of baking or mist the oven walls with water quickly before closing.
- Flavor bump: sauté the minced garlic in a tablespoon of olive oil briefly until fragrant (don’t brown) before adding to the dough for a milder, roasted garlic note.
Creative twists to try
- Cheesy pull-apart: divide dough into balls, layer with mozzarella and herbs in a loaf pan to make cheesy pull-apart bread.
- Garlic butter braid: roll into strands, brush with garlic butter, and braid for a decorative centerpiece.
- Vegan version: replace Parmesan with nutritional yeast and use olive oil or vegan butter; omit or replace any dairy toppings.
- Whole grain swap: use 1 cup whole wheat flour and 2 cups bread flour for a nuttier loaf — add 1–2 tablespoons extra water if needed.
- Add-ins: chopped sun-dried tomatoes, olives, or caramelized onions make excellent savory variations.
Common questions
Q: How long does this bread take start-to-finish?
A: Active hands-on time is about 30–40 minutes. With both rises and baking, plan on 2 to 2 1/4 hours from start to cool slices.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount (2 1/4 teaspoons) and you can skip the 5-minute proof step if you prefer — add the yeast directly to the dry ingredients and use warm water. However, proofing active dry yeast first confirms it’s alive.
Q: Can I make this in a stand mixer?
A: Absolutely. Use the dough hook on medium speed for about 6–7 minutes until dough is smooth and elastic.
Q: Will this work with all-purpose flour?
A: Yes. The loaf will still be delicious but slightly less chewy and may spread a bit more. Bread flour gives a better rise and chewier crumb due to higher protein.
Q: Can I freeze the dough before the first rise?
A: You can refrigerate or freeze shaped dough. For freezing: shape the loaf, freeze in the pan or on a tray, then transfer to a bag. Thaw in the fridge overnight and allow the final rise before baking.
Q: How do I know when the bread is baked through?
A: Besides the golden color, an internal temperature of 190–200°F (88–93°C) indicates a fully baked loaf. The bottom should sound hollow if tapped.
Enjoy baking — this garlic Parmesan herb bread is forgiving, fragrant, and a reliable way to lift any meal.
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Garlic Parmesan Herb Loaf
- Total Time: 70 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
Warm, savory bread flecked with fresh herbs and Parmesan, perfect for dipping or as an aromatic centerpiece.
Ingredients
- 3 cups bread flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F / 43°C)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil (plus extra to grease)
- 2 tablespoons fresh herbs, chopped (rosemary, thyme, or a mix)
- 2 cloves garlic, minced
Instructions
- Warm the water to 110°F (43°C). In a mixing bowl, stir together the warm water, sugar, and yeast. Let sit 5 minutes until foamy and bubbly.
- In a separate large bowl, whisk the bread flour and salt.
- Add the yeast mixture, olive oil, grated Parmesan, minced garlic, and chopped herbs to the flour. Stir with a wooden spoon until the dough starts to come together.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Lightly grease a bowl with olive oil, place the dough in the bowl, and cover. Let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes, until puffy.
- Bake for 25–30 minutes until golden brown and the internal temperature reaches 190–200°F (88–93°C).
- Remove from the pan and cool on a rack for at least 20 minutes before slicing.
Notes
Fresh herbs give the brightest flavor; if using dried, use about 1 tablespoon. Store in a clean kitchen towel or bread box for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian