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    You are in: Home / Recipes / Parmesan Herb Bread Recipe
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    Parmesan Herb Bread

    Average Rating:

    2 Total Reviews

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    • on October 25, 2007

      I really liked this. Next time, however, I think I will add even more herbs (perhaps a couple Tablespoons of Italian herb blend). I wasn't sure if the parmesan cheese was freshly grated, or the canned, so I used both. I used 1/2 cup freshly grated & added 1/4 cup canned. I like the amount of parmesan, so I will do that again next time. Very flaky, delicate bread. Thank you very much for sharing this lovely recipe.

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    • on September 27, 2007

      I will start by saying this is the "BEST" herb bread I have ever tasted/made! I would recommend to use the shortening (no subs) since the crust is extra special. The insides are so fluffy/uniform crumb and cut beautifully even after cooling for only a few min. My only changes were that I used regular yeast (took longer to rise) and didn't have two smaller loaf pans, so I used ONE 9x5 pan. It did take longer to cook (I was beginning to think it was not going to cook thoroughly but after an extra 20 min. it was done). It was done at 200 degrees (with thermometer). I didn't have onion salt but I subbed with tsp. dry onion soup mix.I did use the entire 4 cups of flour, too. So glad you found the recipe, Tammi! Roxygirl

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    Nutritional Facts for Parmesan Herb Bread

    Serving Size: 1 (1113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1621.2
     
    Calories from Fat 528
    32%
    Total Fat 58.7 g
    90%
    Saturated Fat 19.3 g
    96%
    Cholesterol 149.2 mg
    49%
    Sodium 561.5 mg
    23%
    Total Carbohydrate 224.5 g
    74%
    Dietary Fiber 7.7 g
    30%
    Sugars 26.1 g
    104%
    Protein 45.9 g
    91%

    The following items or measurements are not included:

    celery salt

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