Parmesan Garlic Herb Bread

Recipe by Glori-B
READY IN: 3hrs 35mins
YIELD: 1 loaf


  • The Liquids
  • 1 14
    cups water (room temp to warm, not ice cold)
  • 2
    teaspoons yeast (or one packet)
  • 1
    tablespoon sugar
  • Once foamy add
  • 1
    tablespoon garlic, minced
  • The Dry Ingredients
  • 3 14
    cups bread flour (my favorite is still King Arthur)
  • 1
    tablespoon sugar
  • 1
    tablespoon Italian herb seasoning, blend (or 1 t each of basil, thyme and rosemary)
  • 1
    teaspoon sea salt
  • 1
    teaspoon black pepper, cracked
  • 14
  • The Extras
  • 1
    tablespoon oil
  • Just before baking
  • 1
  • 1
    tablespoon water
  • 1
    tablespoon sesame seeds (optional)


  • In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
  • In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
  • Add the oil and the garlic to the yeast-water mix. Stir to mix.
  • Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
  • Knead dough in bowl or lightly floured surface for about 8 minutes.
  • When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
  • After that, 'punch down' the dough and knead briefly.
  • Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Combine egg and water by whisking with fork. This is your 'egg wash'.
  • Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
  • Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
  • Enjoy with Italian foods, as toast or later on, dry and use as croutons.