Crusty Italian Parmesan Bread is one of the easiest bread recipes around. Perfect with just about any dinner, one loaf never lasts long. It’s delicious.
Hello, there my 36th Avenue friends. It’s Gina from Kleinworth & Co. Do you love bread? I’m sort of obsessed & I look for any opportunity I can to make a loaf. Most of my bread recipes require some planning ahead, which means I don’t make them too often. But I have one that’s so simple that I find myself whipping up the dough when I get up in the morning & by the time we make dinner, it’s ready to bake.
Because of its ease, we make it quite often. It goes wonderfully with just about any meal. I mean, if I leave the savory seasonings off the top, this crusty bread is perfect for breakfast toast with a little blackberry jam. But I really love to slice some right off the loaf & make a killer grilled cheese on the side of tomato soup. But today I’m sharing our dinner version of this recipe, loaded with Italian seasonings & parmesan cheese. YUM!
Honestly, I can’t get enough of this stuff. It’s all we can do to wait for it to cool down enough to be touched before we are slicing the loaf & all 5 of us attack it like we haven’t eaten in days. It’s really quite ridiculous when I think about it, but my goodness, we just can’t help ourselves. My favorite is having it warm with a little bit of melted butter on the side of a cobb salad or a plate of pasta. The family absolutely loves it & the loaf is gone before we know it. Poof, just like that- GONE! I think you are going to really love it too. The fact that it’s incredibly simple is a plus. Enjoy!
- 3-4 cups all-purpose flour
- 1 tsp salt
- ½ tsp dry active yeast
- 1-1/2 cups lukewarm water (115 degrees is perfect)
- 1 tbsp parmesan cheese
- 1 tbsp granulated garlic
- ½ tsp onion powder
- ½ tsp basil
- ½ tbsp parsley
- In a medium size bowl, combine 3 cups of the flour, salt, yeast & water & mix with a wooden spoon until fully combined
- Place plastic wrap over the top of the dough (touching the dough- not just covering the top of the bowl)
- Set aside in a warm, dark place to rest at least 8 hours (up to about 24 hours)
- Remove dough from bowl & place on a well-floured surface & work into a ball (if it's too wet or sticky you can work more flour in- but it should not be too firm)
- Allow to rest approx 30 minutes
- Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees
- Carefully remove once preheated & spray bottom with cooking spray
- Place dough in pot, slash the top several times
- Sprinkle with cheese, granulated garlic, onion powder, basil & parsley
- Cover & bake 30 minutes
- Remove lid & bake an additional 10-15 minutes or until golden & brown
- (you know it's done if it sounds hollow when tapped with your fingernail)
- Cool slightly before serving
This is one bread recipe you will make again & again!
Check out these great dinner recipes that you can make with this?