Parmesan Herb Bread

Parmesan Herb Bread

38 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 55 m
Recipe by  Cathy

“This bread is excellent when sliced, topped with shredded Mozzarella cheese and a layer of sliced pepperoni, and baked in the oven until the cheese melts.”

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Adjust Servings

Original recipe yields 1 round 2 quart casserole



  1. Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside.
  3. Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

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Reviews (38)

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I have made this recipe a number of times. My family loves it. For the person who didn't like it the next day, try toasting it and adding butter. We have gone through an entire loaf this way in one sitting.



Great recipe. I was looking for a bread to make to use up some pepperoni. I halved the recipe and used Rapid Rise yeast. I added the Rapid Rise yeast to all the dry ingredients, except the cheese and pepperoni, stirred it all together. Heated up the water and margarine to 120* and added it to the dry ingredients, stirring together. Using my Kitchen Aid mixer with the dough hook attachment, I kneaded the dough for a minute or two, then add the cheese and about 1/3 cup chopped up pepperoni and kneaded another minute or two, just until it formed a ball. I removed the dough hook and covered the mixing bowl with a towel and let it sit for 10 minutes. I greased a 1-1/2 quart casserole and placed the dough that I shaped into a ball in it and covered for 1 hour. I sprinkled the top with some of the cheese and baked it for 45 minutes at 350*, then removed from dish to a wire rack. Using just a little more margarine, I coated the top. Not only did it look beautiful, it tasted great. This is a keeper...and so easy!



I make this bread on a regular basis. It is great with cheese and pepperoni as suggested. My mother in law loves it plain as well. If it's a pasta night in our house, this bread is usually on the table.

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Amount Per Serving (20 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 283 mg
  • 11%

Based on a 2,000 calorie diet



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Italian Herb Bread I


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Italian Bread Bowls