Rosemary Parmesan Bread is a simple yeast bread studded with fresh rosemary and topped with plenty of parmesan! And it goes great with almost any meal!!
This Rosemary Parmesan Bread has a special place in my heart (let’s get real….. any bread does), and I can’t believe I haven’t shared this sooner!! The first time I had this herb bread was at my Grandma’s house when we were visiting, and it instantly became one of my all time favorites!
This rosemary bread recipe is 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.
Why You’ll Love This Rosemary Parmesan Bread Recipe
- Only 10 Ingredients
- Easy to follow steps
- Perfect for entertaining
- Packed with flavor
- Holiday favorite
How To Make Bread With Parmesan Cheese
Step 1: Combine ingredients
Combine the flour and yeast together. Then add the rosemary, sugar, and salt and stir. Warm the milk and slowly add the flour mixture and egg. Stir slowly until combined.
Step 2: Knead and rise
Add the dough hook to the mixer and a little more flour (if needed), then knead on low for 5 minutes or until a dough ball forms. Cover the dough and let rise until it’s doubled in size.
Step 3: Place in pans
Add olive oil to the pans. Punch down the dough and place on a floured work surface. Cut into 2 portions. Roll each dough ball into a 14×7″ rectangle. Roll dough tightly and seal at the end by pinching the dough together. Place in the greased pan and repeat the process for the second dough ball.
Flip the dough ball in the pan so both sides are coated with olive oil. Sprinkle with parmesan cheese, cover, and allow it to rise again until it’s doubled in size.
Step 4: Bake
Bake the herb bread for 25-30 minutes or until it’s golden brown. Serve and enjoy!
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 herb bread, and I don’t recommend replacing it with dried. I feel that 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 with parmesan cheese 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.
Frequently Asked Questions
Absolutely! Don’t be scared to jump in and start making this bread with parmesan cheese and rosemary! It’s seriously easy.
The biggest thing to keep in mind when baking bread is that you do need to allow plenty of time for it to rise. This herb bread does take some time, but it’s worth every second when you taste it.
Adding milk to this rosemary parmesan bread keeps it soft and pillowy. But the biggest reason to use milk is that it enriches the flavor of the bread.
What to serve this Rosemary Parmesan Bread with:
- Pasta dishes (mac and cheese, spaghetti, alfredo, lasagna, you name it)
- Chicken dishes (roasted chicken, chicken parmesan, fried chicken….)
- Pork dishes (especially ham, pork loin, pork marsala….)
Rosemary Parmesan Bread
- 3½ cups (460g) Bread or all purpose flour
- 1¼ teaspoons instant yeast
- ¼ cup (55g) sugar
- 1½ tablespoons minced fresh rosemary
- 1 teaspoon salt
- 1¼ cups (295ml) milk
- 3 tablespoons butter
- 1 large egg, lightly beaten
- 2 tablespoons olive oil
- ¼ cup (25g) grated or shredded Parmesan cheese
- 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.
- 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.
- With the 2 tablespoons of olive oil grease two 9×5″ 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 14×7″ 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.
- 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.
- Preheat oven to 350 degrees F. Bake bread for 25-30 minutes or until golden brown.
- Store bread at room temperature tightly sealed for 5-7 days.
- To freeze: wrap cooled bread in plastic wrap and place in a ziploc bag. Freeze for 2-3 months.
- 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.
- If you would like to make this into dinner rolls make 24 equal sized portions of dough and place in a greased 9×13″ baking pan. Bake for 25-30 minutes.
- I don’t recommend using dried rosemary in this recipe.