56 Reviews of Italian Parmesan Bread for Bread Machine

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!

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

From: SarahinWI

On Mar 5, 2006

Just wanted to come back and note that I have made this again since my initial review (only a week ago!) and it is wonderful! Today I made it using the dough cycle on my ABM, then shaping into breadsticks which I let rise again and baked at 350 for about 20 minutes, then brushed with garlic butter. Worked out great!

From: Nolan'sMom

On Feb 6, 2007

This bread was divine! The only change I made was to add some rosemary to the dough. Like some others I made the dough in my bread machine, then rolled it into a loaf. I let it rise for another 20 minutes, then baked it at 425 for 15 minutes. When it came out, smelling heavenly I might add, I brushed on some melted butter and sprinkled some parmesan cheese on top. Our friends gobbled up the entire loaf and sadly there are no leftovers! Thanks!

From: Aged Cheddar

On Jan 18, 2007

Hubby can't live without it. It's so easy to make too so I make a loaf every Friday and time it so it's still warm when he gets home. Last week I had to bake an additional loaf for him to take with him!!

From: Denise in da Kitchen

On Oct 20, 2006

I followed your directions exactly and was rewarded with a delicious bread. The seasoning was perfect and we all loved it with our beef and barley vegetable soup. It really did remind me of Romano's bread. Thanks Charmie for this great recipe.

From: CoffeeBean

On Aug 30, 2007

This was the first bread I made in my new bread machine and it turned out great. Tasted wonderful toasted the next day and the bit that was left I used to make (very yummy) croutons. Thanks for sharing a great recipe!

From: Kim127

On Nov 12, 2007

Loved this!! Had a really nice flavor and made absolutely awesome toast! Thanks Charmie~

From: Jezski

On Feb 19, 2009

A keeper. I used half bread flour and half AP flour. I made the dough into 2 baguettes, which came out quite a generous size. Brushed the top with egg wash, country herbs and Parmesan. Baked at 375 for 25-30 minutes. We enjoyed it with chili. I think next time I'll roll it out and sprinkle with herbs and cheese before baking, just to add a little more interest. However, there is something to be said about just adding all to the dough. Makes it quite quick and easy. (Our favorite buzzwords, aren't they?) Charmie, thanks for sharing . . . . Janet

From: Annacia

On May 30, 2008

Wonderful recipe. I made a half recipe and got a gorgeous smaller loaf that is still plenty big enough for my house. I simply love that this has no fat other than what is in the cheese and that there is no sweetening agents added :D. The cheese and herbs make themselves known without being overpowering. It's a great crusty loaf that will make marvelous sandwiches and as well as accompanying our Italian dinner tonight. I needed to add a bit more water as the dough was on the dry side but an added Tbsp or 2 of added water doesn't detract from the goodness of the recipe for me.