This bread machine recipe makes a tender, fluffy and flavorful Rosemary Parmesan Bread loaf that's great as a dinner side, snack or morning toast. It doesn't go light on the cheesy parmesan or herb flavor!
Table Of Contents
Our fantastic tasting Bread Machine Rosemary Parmesan Bread is based off this ever-popular bread maker white bread and bread maker garlic bread. Since creating these two tried and true recipes that turn out perfectly soft, light and fluffy, I've adapted them into various types of breads. Italian Herb Bread, Mediterranean Olive Feta Bread, Jalapeño Cotija Bread and Onion Bread are a few of the delicious bread loaves similar to this parmesan rosemary bread.
While I make most of my bread dough in the bread machine and bake the loaves in the oven, you can also cook rosemary parmesan bread right in your bread maker. I give both instructions below, so choose the option convenient for you. Either way, the result will be an amazing loaf full of savory parmesan and fresh rosemary flavor. This bread would make a great addition to holiday meals during Easter, Christmas and Thanksgiving, too.
Why You'll Love Parmesan Rosemary Bread
- The loaf is super soft and fluffy making it great for dipping into your favorite olive oil dressing at dinner time or toasting up in the morning for breakfast.
- It's full of incredible flavor from all that parmesan cheese!
- You can add roasted garlic or caramelized onions for a change.
Ingredients
- 1 ½ cups warm water (approximately 110-120°F)
- 2 tbsp olive oil
- 2 tbsp cubed butter
- 1 ½ tsp salt
- 2 tbsp white sugar
- 4 cups bread flour
- 2 tbsp vital wheat gluten (optional for a higher rising, even softer loaf)
- 2 tsp yeast (instant, active dry or bread maker are all fine)
- 1 ½ cups grated parmesan cheese
- 6 cloves of minced garlic
- ½ cup chopped fresh rosemary leaves
Step-By-Step Instructions (Bake In Bread Maker)
- Add all ingredients except for grated parmesan cheese, minced garlic and chopped rosemary to the bread maker pan in the order listed (for Cuisinart machines*). Select the basic/white bread setting, choose the 2 pound loaf size and your prefered crust color. *For other bread machine brands refer to the instruction manual for the correct order to add ingredients.
- When the mix in signal chimes, add grated parmesan cheese, minced garlic and chopped rosemary. Use a spatula to help knead the mix-ins into the dough if necessary. If dough becomes too sticky, add more flour 1 teaspoon at a time until a tacky and soft dough ball forms. If dough becomes too crumbly, add more water 1 tablespoon at a time.
- When the kneading and rising cycles are complete, brush the top of the dough gently with milk or an egg wash and sprinkle with extra parmesan cheese and rosemary (if desired).
- Carefully remove bread from the machine when it's done cooking. Allow to cool completely on a wire rack before slicing and serving.
Step-By-Step Instructions (Bake In Oven)
- Add all ingredients except for parmesan cheese, minced garlic and chopped rosemary to the bread maker pan in the order listed (for Cuisinart machines*). Select the dough setting and 2 pound loaf size. Turn on the mix-in function.*For other bread machine brands refer to the instruction manual for the correct order to add ingredients.
- When the mix in signal chimes, add grated parmesan cheese, minced garlic and chopped rosemary. Use a spatula to help knead the mix-ins into the dough if necessary. If dough becomes too sticky, add more flour 1 teaspoon at a time until a tacky and soft dough ball forms. If dough becomes too crumbly, add more water 1 tablespoon at a time.
- Remove the dough from the bread pan when the cycle is finished. Punch down a few times and reshape into a ball. Place on a baking sheet and cover with a heavy towel. Put in a warm place and let rise for 30-40 minutes until doubled in size. Gently brush the top of the dough with milk or egg white, being careful not to deflate the dough. Sprinkle top with additional parmesan cheese and rosemary if desired. Bake at 350℉ for 40-50 minutes, or until the internal temperature reaches 190℉.
- Remove bread from the oven and let cool completely on a wire rack before slicing and serving.
Chef's Tips
- Substitute the bread flour with all-purpose flour if needed, but add a few more teaspoons of vital wheat gluten (if using) to keep the loaf as high rising, soft and tender as if you used bread flour.
- Keep an eye on the dough as it kneads, making sure the dough ball is soft and tacky. If it's too crumbly, add water 1 tablespoon at a time. If it's too sticky, add more flour 1 teaspoon at a time.
How To Store Homemade Bread
Allow homemade bread to cool completely on a wire rack before packaging to store. Then slice and keep your bread in a cool dark place, such as a bread box or cloth bread bag, for up to 3 days. Homemade bread can also be frozen. Wrap tightly in plastic wrap and put in a freezer safe storage bag. Freeze for up to 6 months. It can be defrosted at room temperature or in the fridge overnight.
Recipe FAQs
There are many potential reasons for bread to turn out dense. Some of them include: not kneading the dough properly, letting the salt and yeast mix while adding ingredients into the pan, using all-purpose flour or whole wheat flour, an inadequate rise time, and using dead yeast. When using a bread machine, make sure the salt and yeast do not interact when they are added to the bread pan and that you use properly measured bread flour and fresh yeast.
There are a few possibilities to consider when dough doesn't rise. See them here, with solutions.
Vital wheat gluten isn't necessary for most rising yeast breads but will add some springiness to your loaf. Because vital wheat gluten is a protein-rich powder, it creates a stronger gluten network and the dough becomes more elastic. This produces a crispier crust, larger crumb and more significant spring.
Recipe
Bread Machine Parmesan Rosemary Bread
Equipment
- bread machine
- bread knife
- bread storage bags
- wire cooling rack
Ingredients
- 1 ½ cups warm water approximately 110°F
- 2 tablespoon olive oil
- 2 tablespoon butter cubed
- 1 ½ teaspoon salt
- 2 tablespoon sugar
- 4 cups bread flour
- 2 tablespoon vital wheat gluten optional
- 2 tsp yeast instant, active dry, or bread maker
- 1 ½ cups grated parmesan cheese plus more for topping
- 6 cloves garlic minced
- ½ cup fresh rosemary chopped
Instructions
- Add all the ingredients except for parmesan cheese, minced garlic and chopped rosemary to the bread maker pan in the order listed (for Cuisinart machines*). If baking in the bread machine, select the basic/white bread setting, choose the 2 pound loaf size and your prefered crust color. If baking in the oven, select the dough setting and 2 pound loaf size. Turn on the mix-in function.*For other bread machine brands refer to the instruction manual for the correct order to add ingredients.
- When the mix in signal chimes, add grated parmesan cheese, minced garlic and chopped rosemary. Use a spatula to help knead the mix-ins into the dough if necessary. If dough becomes too sticky, add more flour 1 teaspoon at a time until a tacky and soft dough ball forms. If dough becomes too crumbly, add more water 1 tablespoon at a time.
- If baking in the oven, remove the dough from the bread pan when the cycle is finished. Punch dough down a few times and reshape into a ball. Place on a baking sheet and cover with a heavy towel. Put in a warm place and let rise for 30-40 minutes until doubled in size. Gently brush the top of the dough with milk or egg white being careful not to deflate the dough. Sprinkle top with additional parmesan cheese and rosemary if desired. Bake at 350℉ for 40-50 minutes, or until the internal temperature reaches 190℉.
- Remove bread from the machine or oven when done. Allow to cool completely on a wire rack before slicing and serving.
Kristina Tipps
This is a perfectly tender, soft loaf full of flavor and cheese, so if you love parmesan and herbs, you will love this loaf!