Parmesan and Pepper Bread (Bread Machine)

"What goes better with a big plate of spaghetti better than a savory Italian bread? Nothing, of course! This is a nice, soft, and airy recipe."
 
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photo by Christan Tanner S. photo by Christan Tanner S.
photo by Christan Tanner S.
photo by Christan Tanner S. photo by Christan Tanner S.
photo by Christan Tanner S. photo by Christan Tanner S.
photo by Outta Here photo by Outta Here
photo by Sierra Silver photo by Sierra Silver
Ready In:
3hrs 30mins
Ingredients:
10
Yields:
1 2 lb. loaf
Serves:
12-14
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ingredients

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directions

  • Place all ingredients in pan according to bread manufacturer.*.
  • Set for white bread, medium to dark crust.
  • * I like putting the dry herbs in with the water to rehydrate them a bit. I think it adds a bit more flavor.

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Reviews

  1. Oh my goodness....and I mean goodness. This bread was so easy. I made it to go with chicken, mashed taters and corn on the cob. We loved it. It was fluffy and soft. I had to add 1/8 cup of water because it was so dry while kneading. I will be making this one over and over again.
     
  2. My whole family loved this!! Will make again for sure!
     
  3. I used the basic recipe but added 2 tbls. olive oil, since I wanted to use this as sandwich bread instead of a French-type bread. I also subbed dried onion flakes for the onion powder, and since my bread machine is getting old, and doesn't do the rise cycles well, I used it for the knead cycle and then finished bread by hand (2 rises and bake). Result was a nice texture and great flavor. Made a great meatloaf sandwich with it using your recipe #246309. Made for Fall 2008 PAC.
     
  4. Wolf this was a great bread to have with pasta. We enjoyed it with our Ravioli tonight. I loved the parmesan cheese and spices in the bread.
     
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Tweaks

  1. I used the basic recipe but added 2 tbls. olive oil, since I wanted to use this as sandwich bread instead of a French-type bread. I also subbed dried onion flakes for the onion powder, and since my bread machine is getting old, and doesn't do the rise cycles well, I used it for the knead cycle and then finished bread by hand (2 rises and bake). Result was a nice texture and great flavor. Made a great meatloaf sandwich with it using your recipe #246309. Made for Fall 2008 PAC.
     

RECIPE SUBMITTED BY

A moderately aged veterinarian who enjoys cooking and baking in her time off. Aside from the aforementioned, I enjoy reading, gardening, hiking, and solving puzzles.
 
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