There’s something deeply comforting about baking bread at home, especially when the kitchen fills with the aroma of butter, garlic, and warm Parmesan. This Parmesan bread is soft on the inside, lightly crisp on top, and perfect for serving alongside soups, pasta, or simply tearing apart while it’s still warm. It’s the kind of bread I make when I want something cozy, simple, and homemade — without overthinking it.
Ingredients
- ¾ cup warm milk (about 110°F / warm to the touch)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 2¼ teaspoons active dry yeast
- 3 cups all-purpose flour
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 large egg, room temperature
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon melted butter, for topping
- Optional: a pinch of black pepper or chili flakes for the top
Directions
In a small bowl, combine the warm milk, honey, and yeast. Stir gently and let it sit for about 5–8 minutes, until the mixture looks foamy and active.
In a large mixing bowl, add 2½ cups of the flour, salt, garlic powder, and dried oregano. Pour in the yeast mixture, olive oil, softened butter, and egg. Mix until a soft dough begins to form, then gradually add the remaining flour as needed.
Stir in most of the Parmesan cheese, reserving a small handful for the top. Knead the dough for about 6–8 minutes, either by hand or with a mixer, until smooth and elastic.
Place the dough into a lightly greased round baking dish or small loaf pan. Cover loosely and let it rise in a warm spot for about 40–50 minutes. The dough will puff up, but it doesn’t need to double.
Brush the top with melted butter and sprinkle with the remaining Parmesan cheese. Add a light pinch of black pepper or chili flakes if you like a little bite.
Bake at 350°F (175°C) for 30–35 minutes, until the top is golden and the bread sounds hollow when tapped.
Let the bread cool slightly in the pan, then remove and slice. Serve warm or at room temperature.
