Garlic Parmesan Herb Bread
A delectable loaf infused with savory notes of garlic and herbs, perfect for any meal.
Ingredients
Main ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- 1 ½ tsp salt
- 1 ½ cups warm water (about 110°F/43°C)
- 3 Tbsp olive oil
- 5 cloves garlic, minced For added flavor, roast the garlic before incorporating it into the dough.
- ¾ cup grated Parmesan cheese Optional: extra Parmesan cheese for topping.
- 2 Tbsp fresh parsley, minced
- 2 Tbsp fresh basil, minced
- 1 tsp dried oregano
Instructions
Preparation
- In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Stir in the salt and olive oil, mixing thoroughly. Then add the flour gradually, using a wooden spoon to combine until a shaggy dough forms.
- On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic to the touch.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for approximately 1 hour, or until it doubles in size.
Baking
- Once risen, preheat your oven to 375°F (190°C).
- Turn the dough out onto a floured surface, gently deflate it, and incorporate the minced garlic, Parmesan cheese, parsley, basil, and oregano, folding them into the dough evenly.
- Shape the dough into a round loaf or place it in a loaf pan and transfer to the prepared baking sheet lined with parchment paper.
- Allow the shaped dough to rise for an additional 30 minutes, covered with a towel.
- Bake in the preheated oven for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before slicing.
Notes
This bread can be stored in an airtight container for up to three days at room temperature. Consider serving slices with a drizzle of olive oil or a side of marinara for dipping. Like most homemade breads, it tastes even better the next day when flavors have melded.