1 of 15 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 2 pound loaf 902g Recipe makes 1 2 pound loaf) The following items or measurements are not included below: 1 teaspoon italian seasoning
Calories 1966
Calories from Fat 112		(5%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 3893mg		162%
Potassium 797mg		22%
Total Carbohydrate 388.4g		129%
	Dietary Fiber 15.9g	63%
	Sugars 2.3g
Protein 65.6g		131%
how is this calculated?

Menus using this recipe:

Jonah's Birthday Dinner

Charmie777

Simon's Birthday Dinner

Charmie777

Winter Soup Party!

Charmie777

Crock Pot Lasagna Menu

janem

Going Italian!!

Charmie777

Italian Parmesan Bread for Bread Machine

Recipe #155369 | 3¼ hours | 5 min prep | add private note

⁽⁵⁵⁾ RATE IT NOW Print Recipe

By: Charmie777
Feb 9, 2006

I've been making this bread for years without measuring, and finally decided to write it down. My most requested bread from my bread-lovin' son. Makes the house smell divine!! You can easily increase the amounts of seasonings to your taste. (NOTE: Many people seem to be needing to add extra water, so I'm adding an adjustment to the recipe.)

1 2 pound loaf (change servings and units)

Ingredients

1 1/2 cups water (or more, as needed)
4 cups flour
1/4 cup parmesan cheese
1 1/2 teaspoons salt
1 teaspoon italian seasoning (or pizza seasoning)
1 teaspoon garlic powder
2 1/2 teaspoons yeast

Directions

1
Add ingredients in order suggested by manufacturer.
2
Mine is water first, then flour, then seasonings and cheese, lastly yeast.
3
Run on basic or delay cycle.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Marmalade Rye Bread A-B-M

Applesauce Bread for Breadmaker

Sourdough Grain & Seed Bread

Cheddar Breadsticks

Whole Wheat Bread (A B M)

Featured Reviews for This Recipe

From: Quiltingqueen

On Nov 5, 2009

Delicious! I don't have a bread machine, so I just mixed the spices with the flour first and dissolved the yeast in the water like I normally would when I make bread. The listed amounts of water and flour worked just fine for me. I baked it at 425 for 20 minutes and then turned off the oven and left it for another 5 minutes. I forgot to do an egg wash so I just brushed butter on it when it first came out of the oven. Perfect! Thanks for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Barb Witherspoon

On Oct 19, 2009

I love this bread! I made it last night for dinner with the parents. It was a big hit. I made it exactly as written, used Emeril's Italian seasoning. Can't wait to try it for sandwiches. Thank you so much for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: NcMysteryShopper

On Nov 12, 2006

Wonderful Recipe!!! This bread is delicious and has the best balance of herbs and cheese. The texture is perfect and it is great for sandwiches! I used my bread maching dough cycle and then rolled it tightly into a long loaf. I let it rise for an additional 20 minutes and then baked it at 425 for 15 minutes, then did an egg wash and baked it for another 7 or 8 minutes. It was huge! (Great bread to bake when you are out of eggs!) I will be making this easy bread again!

12 people found this review helpful

Was this review helpful to you? YES | NO

From: AzJohn

On Jan 18, 2007

Great for cold meat sandwiches but best when used as base for pizza open faced sandwich, covered with medium cheddar cheese and sliced tomatoes and cooked under the broiler in the toaster oven until the tomatoes start to shrivel and the cheese is melting and the bread should be crispy. BE CAREFUL, THE PLATE IS HOT! AzJohn from Tucson

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 56 reviews