Italian Seasoned Bread

"This bread is incredible. It is by far the best non-knead bread I've ever eaten. Serve it with any homemade soup, or with chicken cacciatore."
photo by a user photo by a user
Ready In:
2hrs 35mins




  • In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well.
  • Add in the yeast and then set aside for five minutes.
  • In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix.
  • Slowly stir in the yeast mixture.
  • Beat in the rest of the flour.
  • Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap.
  • Let rise 45 minutes, until light and bubbly.
  • Preheat the oven to 375°F.
  • Butter a two quart casserole.
  • Stir the bread mix until it collapses, and then flop it into the greased dish.
  • Sprinkle the remaining parmesan on top of the bread mix.
  • Let rise 30 minutes and then put in oven.
  • Bake 35 minutes until lightly browned.
  • Turn the bread out onto the counter.
  • Lightly thump bottom.
  • If it sounds hollow it's done.
  • Otherwise, return to casserole for a few minutes.
  • Let partially cool.
  • Serve warm with real butter.

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  1. Wonderful bread, easy to make and rose to a beautiful height. I did spray the oven several times with cold water as the bread was baking and ended up with a great crusty crust.


Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family pet peeve is the family court systems in love is for emergency medicine and the people that make survival in a crisis possible
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