Why You’ll Love Garlic Parmesan Herb Bread Recipe

This bread is simple enough for even busy cooks, yet satisfying and full of flavor. In about an hour and a half you’ll have aromatic, freshly baked loaves with the rich combination of garlic, herbs, and parmesan. The result tastes gourmet, but the steps are straightforward. It pairs beautifully with soups or salads, making it a versatile addition to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salt
warm water (about 100‑110 °F)
granulated sugar
instant dry yeast
dried basil
dried oregano
dried rosemary
fresh garlic, finely chopped
all‑purpose flour
grated parmesan cheese
butter (for topping)
olive oil

Directions

Combine warm water, granulated sugar, and instant dry yeast in a large bowl. Stir gently and let sit until the mixture becomes foamy.
Stir in salt, chopped garlic, and the dried herbs until well combined.
Add two cups of all‑purpose flour and the grated parmesan cheese. Stir until a sticky dough forms.
Gradually add more flour while mixing until the dough becomes soft and elastic.
Lightly flour a work surface and knead the dough about 8–10 minutes, until smooth and stretchy.
Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1 hour).
Once risen, divide the dough into two equal portions and shape each into a round loaf. Place loaves on a greased baking sheet.
Cover loosely and let the shaped loaves rise another 15‑20 minutes. Meanwhile preheat the oven to 375 °F (190 °C).
Brush the top of each loaf with melted butter, then bake for 18‑20 minutes, until golden brown and hollow‑sounding when tapped on the bottom.
Remove from oven and let cool slightly on a wire rack before slicing and serving warm.

Servings and timing

Yield: 2 loaves
Prep time: ~15 minutes
Rising time: ~1 hour + ~15–20 minutes
Bake time: 18–20 minutes
Total time: around 1 hour 35 minutes

Variations

Add extra cheese (like mozzarella or cheddar) for a gooey, cheesy twist.
Substitute half of the all‑purpose flour with whole wheat flour for a heartier texture.
Use herb‑infused olive oil instead of butter for topping to lighten up the loaf.
Add red pepper flakes or black pepper for a spicy kick.
Fold in chopped green onions or sun‑dried tomatoes for a Mediterranean twist.
For gluten‑free needs: use a gluten‑free flour blend instead of all‑purpose flour.

Storage/Reheating

Once completely cooled, store leftover bread in an airtight container or a resealable bag at room temperature — best within 2–3 days. For longer storage, slice and freeze; when ready to eat, reheat in a warm oven until warmed through and crisp on the outside.

FAQs

How do I know if the yeast is active?

You’ll know the yeast is working when, after mixing with warm water and sugar, the surface becomes foamy or bubbly. That’s your cue that it’s ready.

Can I use fresh herbs instead of dried?

Yes — you can substitute fresh herbs, but you’ll need about three times the amount compared to dried herbs for the same flavor intensity.

What if the dough is too sticky while kneading?

If the dough feels too sticky, sprinkle a bit of flour — a tablespoon at a time — until it becomes smooth and elastic without sticking badly to your hands.

Can I shape the dough into a single loaf instead of two?

Yes, though dividing it into two loaves ensures more even baking and makes slicing easier. A single larger loaf may require slightly more baking time.

Can I skip the butter topping?

Yes — you can brush with olive oil instead, or skip topping altogether. Butter adds a rich flavor and golden crust, but the bread will still bake through without it.

How do I know when the bread is done baking?

The loaves should be golden brown on the outside and sound hollow when you tap the bottom — that usually indicates they’re fully baked.

Can I double the recipe?

Yes — you can double the ingredients. Just make sure you have enough space for the dough to rise properly, and use a larger baking sheet or two pans for the loaves.

Is this bread good to freeze?

Yes — once cooled completely, slice and freeze. When you want to eat, reheat in an oven until warm and crisp again.

What dishes go well with this bread?

This bread pairs wonderfully with soups, salads, pasta dishes, or even on its own with a bit of butter or olive oil. It also works great as a side for stews or Mediterranean‑style meals.

Can I make a cheesy garlic‑herb loaf by adding other cheeses?

Absolutely — you can stir in cheeses like mozzarella or cheddar for a gooey, melty twist on this loaf.

Conclusion

This Garlic Parmesan Herb Bread is a warm, inviting loaf that elevates any meal with its aromatic blend of garlic, herbs, and parmesan. Easy enough for a weeknight dinner yet impressive enough for guests, it delivers a bakery‑style result right from your kitchen. Give it a try — you’ll likely find yourself baking it again and again for the comforting flavor and simple joy of fresh homemade bread.