Garlic Parmesan Herb Bread

When home-baked Savory Garlic Herb Parmesan Bread fills your kitchen with its mouth-watering smell, everyone starts hovering nearby. The outside gets this gorgeous crunchy texture while butter slowly melts on top, and the herbs and garlic make your whole house smell amazing. Cut into it and you'll find a soft middle dotted with herbs and cheese, surrounded by that crusty, buttery exterior. It's the kind of bread that makes any regular dinner feel special - perfect for mopping up sauce, dunking in soup, or just slathering with a bit of butter.

I baked this bread last weekend alongside a basic tomato soup, and my partner, who normally doesn't care much for bread, devoured three pieces before even touching the soup. There's something almost magical about bread straight from the oven that brings everyone to the table with real excitement.

Key Ingredients and Smart Shopping Advice

• Instant Dry Yeast: This variety skips the proofing step, making your bread-baking quicker and more straightforward.
• Fresh Garlic: You can use garlic powder in a pinch, but nothing beats the rich aroma and taste that comes from freshly minced cloves.
• Dried Herbs: These pack more punch than fresh in this recipe. If you want to swap in fresh herbs, you'll need to use three times as much and chop them finely.
• Parmesan Cheese: Grab a block and grate it yourself - it melts better and tastes way more flavorful than the pre-shredded stuff.

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Step-by-Step Baking Guide

Mix Your Yeast Base:

Put 1 tbsp instant dry yeast, 1 tbsp sugar, and 1 cup warm water (100-110°F) in a bowl. Give it a stir and wait 3-5 minutes until you see some foam forming.

Add Your Flavor Boosters:

Throw in 1 tsp salt, 2 tsp dried rosemary, 1 tsp dried basil, 1 tsp dried oregano, and 6 minced garlic cloves. Mix everything together well.

Start Your Dough:

Add 2 cups flour and 1/3 cup grated parmesan. Stir until you get a rough, shaggy-looking dough.

Work The Dough:

Add more flour bit by bit (about 2 tbsp at a time) until your dough feels soft and slightly tacky but doesn't stick to your hands. Knead it for 5-7 minutes until it's smooth.

Let It Grow:

Put your dough in a lightly oiled bowl, cover it, and leave it somewhere warm for about an hour until it doubles in size.

Form Your Loaves:

Gently push down on the dough to release air, split it into two equal pieces, and shape each into a round loaf.

Second Rest:

Place your loaves on a greased baking sheet, cover them, and let them rest for 15-20 minutes.

Get Ready To Bake:

Put a 1/2 tbsp chunk of butter on top of each loaf. If you want, sprinkle on some extra parmesan and herbs.

Into The Oven:

Bake at 375°F for 18-20 minutes until they turn golden brown. When tapped on the bottom, they should sound hollow.

Finish Up:

Move your bread to a wire rack and let it cool for at least 20 minutes before cutting into it.

The first time I tried making this bread, I worked the dough too much and ended up with something heavy and tough. Now I only knead until the dough feels smooth and stretchy.

The temperature really affects how your bread turns out. During cold months, I create a warm spot by turning the oven on for just a minute, switching it off, then putting my dough inside to rise.

You can play around with different herbs depending on what you're serving - thyme works great with chicken dishes, while herbs de Provence give it a French feel.

How you store this bread makes a big difference. For a day or two, just wrap it in a clean kitchen towel. If you need it to last longer, slice the whole loaf and freeze it in a ziplock bag.

This Savory Garlic Herb Parmesan Bread has roots in old European baking traditions, where a good hearty loaf was the star of family dinners.

This bread goes perfectly with soups and pasta, or you can use it to make amazing sandwiches. It's one of those simple touches that makes regular meals feel special.

I love serving this bread while it's still warm with a little dish of herb-infused olive oil for dipping. I always know it's a hit when guests reach for seconds before they've even finished their first slice.

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Frequently Asked Questions

→ Can I switch dried herbs for fresh ones in this bread?

Absolutely. Just swap in three times as much fresh herbs since they're milder in flavor compared to dried. For instance, use 6 teaspoons of fresh rosemary or 3 teaspoons of fresh basil and oregano.

→ How far in advance can I make this bread?

You can chill the dough for up to a day by letting it rise slowly in the fridge. When you’re ready, let it warm up for about 30 minutes before shaping and baking.

→ What’s the best way to keep this bread fresh?

Pop the bread into a sealed bag or airtight container to keep it fresh for 3 days at room temperature. Or freeze it for up to a month. Heat it in a 350°F oven for a fresh-out-of-the-oven taste.

→ Can I replace the all-purpose flour with whole wheat?

You sure can! Swap out half with whole wheat flour. The bread will be heartier with a nutty taste. Don’t forget to add a little more water since whole wheat needs extra moisture.

→ How should I serve this loaf?

Serve it warm with butter, alongside pasta or soup, or as sandwich bread. It’s awesome toasted for bruschetta or torn into pieces to dip in olive oil and balsamic vinegar.