These are fantastic for dinner, lunch, or morning. I received the recipe from my mother-in-law, and my husband and I often consume them. If preferred, sprinkle grated cheese over top and zap in the microwave until melted.
| Servings: | 10 |
| Yield: | 1 to 1 – pound loaf |
Ingredients
- ⅔ cup warm water (110 degrees F/45 degrees C)
- 1 ¾ cups bread flour
- 2 teaspoons dry milk powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 tablespoon grated Parmesan cheese
- 1 ½ teaspoons Italian seasoning
- 1 ½ tablespoons margarine
- 1 ¼ teaspoons active dry yeast
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Medium Crust and Basic/White Bread settings, and press Start.
Nutrition Facts
| Calories | 24 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 262 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very small and dense loaf. Considering the amount of flour, it is far less than other bread machine recipes. I might even consider 1 1/2-ing the recipe for a larger loaf. Great flavor overall.
I scaled to 17 servings for my 2 lb loaf bread machine and took Naples suggestion of cutting the salt to 1.5 teaspoons (down from 1.75 teaspoons). I wish I had cut it a bit more because the crust was a tad salty for our tastes. Otherwise we enjoyed this bread a lot with a beefy mushroom and vegetable soup made with leftover roast beef. This is a strong herby tasting bread but a nice change of pace. We will have again and next time I will try making bread bowls with it.
Excellent bread!!! We loved this bread and will definitely make it again. I don’t have a bread maker but it was easy to make in my K.A. I tried to stay as close to the recipe as possible, I subed olive oil for margarine, added 1 1/2 tbs of vital wheat gluten and used the cheese on the outside of the bread. The texture was amazing. For the topping I added 1-2 tbs of olive oil, a finely grated clove of garlic and 1/2 tsp of Italian seasoning and the cheese. I tested the bread with and without the topping and my review is based on the bread without the topping. Excellent recipe Kathy, thanks so much!!!
Very good!!! I didn’t have Italian seasoning, so I mixed oregano, basil and rosemary together as a substitute. The loaf didn’t rise as much as some others I’ve made, but is sure tasted delicious!
Everyone Loves it! Great bread!
Absolutely delicious! I didn’t have Parmesan cheese, so I substituted Locatelli Romano… it turned out spectacular! This one’s going to become a regular in our house for sure. Thanks for sharing.
I think this bread could be good, but something happened with my loaf not rising as it should? The result was a short dense loaf, somewhat gummy in the middle. I do think it may have been something I did and not the recipe itself. I may try it again sometime just to be sure.
Great bread. I skipped the dry milk and replaced the margarine with an equal amount of oil.
really good! took it the are county Fair got 1st Lovely aroma! the only thing i changed is i added extra Parmesan
Nice bread when olive oil is swapped for the margarine called for. Because I have them available now in my garden, I chose to use a handful of chopped, fresh herbs to replace the dried – oregano, thyme, rosemary, basil, sage and parsley. I found this recipe to have unusual ingredient measurements and it might have been better to have published the recipe with measurements for standard 1, 1-1/2 or 2 pound loaves. As another reviewer suggested, I scaled the recipe to 17 servings to make my 1-1/2 pound loaf. The amount of salt called for then was 1-3/4 tsp., and I found it to be too much. The bread didn’t rise as well as it should have, and the finished bread even tasted too salty. Next time I will cut back the salt to 1-1/2 tsp. for the recipe scaled to use 3 cups flour.
Very good! I didn’t have milk powder, so I just skipped it – I don’t think it had any effect whatsoever. Instead of margarine I used olive oil and I added 1/2 tsp. garlic powder to the mix. I served this bread with olive oil with cracked pepper sprinkled on top to dip it in. Can’t wait to use it as sandwich bread.
The bread was good. I used milk instead of the water because I didn’t have milk powder. It was a nice bread with butter with dinner.
Wonderfully soft and tasty! I scaled the recipe to 17 servings so I could use 3 cups bread flour. I then “rounded down” everything except the salt (e.g., 1 T & 1/2 t dry milk became 1 T…the salt I left at 1 t and used Kosher salt). I replaced the margarine with olive oil (2T.) and only needed 1 cup water. I baked the bread in the machine and oooohhhh it smelled so good, was so soft, and tasted just perfect! Tasty…tasty…tasty! Thank you!
This is a family favorite. I go a little heavy on cheese and seasoning and find adding a bit of romano cheese adds something
I have made 4 loaves already this week. It is a wonderful recipes just as it is. Thanks so much.
Great bread recipe. Made on dough cycle in bread machine and baked in a circle in oven at 375 deg. Have made three loaves since I found this last week. One of my DH favorites.
Very Nice!! Everyone loved it!
After several loaves of so-so breads, this is the first bread machine recipe that I found that I really liked. It is just moist enough, has a good flavor and is very easy. I follow the recipe exactly and make a loaf of this as a back up when making a new recipe to try out on friends. Of course, I do like anything with italian spices!
I made this in the bread machine and used olive oil instead of margarine, and it was fabulous.
Great recipe. Would recommend changing the regular parmesan cheese to the other ones with garlic, basil, etc.
I’m sorry, I just wasn’t very impressed. It smelled nice when baking, I just didn’t think it tasted too great. It came out kind of tough.