Description
This Garlic Parmesan Herb Bread is a flavorful, aromatic loaf perfect for any meal. Infused with minced garlic, grated Parmesan cheese, and fragrant herbs like oregano and basil, it offers a crispy golden crust and a soft, chewy interior. Ideal for serving alongside soups, salads, or as a delicious snack on its own.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet dry active yeast (about 2 1/4 teaspoons)
Wet Ingredients
- 3/4 cup warm water (about 110°F/43°C)
- 2 tablespoons olive oil
Topping
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Instructions
- Activate Yeast: In a bowl, combine the warm water and sugar, then stir in the dry active yeast. Allow this mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Make Dough: Add olive oil, all-purpose flour, and salt to the yeast mixture. Mix until a dough begins to form, then knead the dough for 5 to 7 minutes on a lightly floured surface or in the bowl until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl, then cover with a clean towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
- Preheat Oven and Shape Dough: Preheat your oven to 375°F (190°C). Punch down the risen dough to release excess air and shape it into a loaf. Place the shaped loaf onto a greased baking sheet, ensuring even thickness for uniform baking.
- Prepare Topping and Apply: In a small bowl, combine the minced garlic, grated Parmesan cheese, dried oregano, and dried basil. Evenly sprinkle this flavorful mixture over the top of the loaf, pressing lightly to adhere.
- Bake Bread: Bake the loaf in the preheated oven for 25 to 30 minutes or until the bread is golden brown and sounds hollow when tapped. Remove from the oven and allow it to cool slightly before slicing and serving.
Notes
- Make sure the water is warm but not hot to activate the yeast effectively without killing it.
- Kneading the dough well develops gluten for a better texture.
- Let the dough rise in a warm, draft-free spot to help it double in size properly.
- You can substitute fresh herbs for the dried oregano and basil for a fresher taste.
- This bread is best enjoyed the same day but can be stored wrapped at room temperature for 2 days.
