Rosemary Parmesan Bread

Rosemary Parmesan Bread – A simple yeast bread studded with fresh rosemary and topped with plenty of Parmesan! And it goes great with almost any meal!!

Top down view of a loaf of rosemary parmesan bread.

Rosemary Parmesan Bread

This Rosemary Parmesan Bread has a special place in my heart (let’s get real….. any bread does because I’m a carbivore) and I can’t believe I haven’t shared this sooner!!  The first time I had this bread was at my Grandma’s house when we were visiting and it instantly became one of my all time favorites!

It’s light, fluffy, airy, and has so much flavor.  I promise it’s no ordinary loaf of bread!!  And if you are looking for some more homemade bread recipes try these: Cinnamon Swirl Bread, Whole Wheat Oatmeal Bread (great for sandwiches!), and some no yeast options: Traditional Irish Soda Bread, and Beer Bread.

Top down view of a round loaf of rosemary parmesan bread. Close up of a loaf of rosemary parmesan bread.

As I mentioned earlier this is my Grandma’s recipe.  It’s a basic yeast dough that we use to make bread loaves, dinner rolls, cinnamon rolls…you name it.  She added some fresh rosemary and a generous sprinkling of Parmesan cheese to the top and BAM!  The most amazing loaf of bread was born.

You can also make this into dinner rolls which would be perfect for any holiday meal!

Close up of a round loaf of rosemary parmesan bread. Slices of rosemary parmesan bread beside a loaf of bread.

Don’t be afraid of this yeast bread either.  It really isn’t that hard to make.  But as with any yeast dough, it does require some time so plan ahead.

A few tips about this Rosemary Parmesan Bread:

  • I like to use instant yeast because there is no need to proof the yeast which saves me a step and it rises the dough faster!  However, if you only have active dry yeast on hand no worries.
  • I like to add the yeast to the dry ingredients (this is called the dry blend or quick mix method) This also allows you to skip proofing your yeast if you are using active dry yeast.  Instant yeast (or quick rise/ rapid rise yeast) was designed to be used this way.
  • I only use fresh rosemary in this bread and I don’t recommend replacing it with dried.  I feel using fresh rosemary gives the best flavor.
  • You can use grated or shredded Parmesan cheese.  I usually use the shredded but I didn’t have it on hand when I made this to take pictures so grated it was.
  • This bread is very soft and pillow like when it is warm.  When it has cooled completely it firms up a bit and is easier to slice.

A cut piece of rosemary parmesan bread sitting on top of a round of bread.

What to serve this Rosemary Parmesan Bread with:

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5 from 3 votes
Close up of a round loaf of rosemary parmesan bread.
Rosemary Parmesan Bread
Prep Time
10 mins
Cook Time
30 mins
Rising time (about)
1 hr
Total Time
40 mins
 

Rosemary Parmesan Bread - A simple yeast bread studded with fresh rosemary and topped with plenty of Parmesan! And it goes great with almost any meal!

Course: Bread
Servings: 2 loaves
Author: Countryside Cravings
Ingredients
  • 3 1/2 cups (460g) Bread or all purpose flour
  • 1 1/4 teaspoons instant yeast
  • 1/4 cup (55g) sugar
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 teaspoon salt
  • 11/4 cups (295ml) milk
  • 3 tablespoons butter
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1/4 cup (25g) grated or shredded Parmesan cheese
Instructions
  1. In the bowl of a stand mixer combine 2 cups flour and yeast.  Add the sugar, minced rosemary, and salt.  Stir well to combine.  Heat the milk and butter until very warm (120 degrees F).  Add to the flour mixture along with the egg.  Stir on low just until combined.

  2. Switch to dough hook and add enough remaining flour to make a firm but slightly tacky dough ball.  Knead on low speed for about 5 minutes.  Cover and let rise in a warm place until double in size. 

  3. With the 2 tablespoons of olive oil grease two 9x5" loaf pans OR 2 deep dish pie plates, set aside.  When dough has doubled in size, punch down and remove to a lightly floured work surface.  Cut dough into 2 equal portions.  If using loaf pans roll dough into a 14x7" rectangle.  Starting with the shorter side roll up dough tightly and seal the end by pinching the dough together.  Place in greased loaf pan with the sealed edge down.  Repeat for the second portion of dough.  If using a pie plate press dough into a large circle and place in prepared plate.  Repeat with second portion of dough.

  4. I like to gently flip the dough in the pans to coat with oil used to grease the pan.  (This helps the Parmesan stick better)  Sprinkle dough with Parmesan cheese, cover, and let rise in a warm place until nearly doubled in size.  

  5. Preheat oven to 350 degrees F.  Bake bread for 25-30 minutes or until golden brown.  

Recipe Notes
  1. Store bread at room temperature tightly sealed for 5-7 days. 
  2. To freeze: wrap cooled bread in plastic wrap and place in a ziploc bag.  Freeze for 2-3 months. 
  3. This bread is very soft and pillow like when it is warm.  When it has cooled completely it firms up a bit and is easier to slice.  Place bread on a cutting board and slice with a serrated bread knife or electric knife. If bread is still warm, turn on its side to avoid squashing the top.
  4. If you would like to make this into dinner rolls make 24 equal sized portions of dough and place in a greased 9x13" baking pan.  Bake for 25-30 minutes. 
  5. I don't recommend using dried rosemary in this recipe. 

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