Bread Machine Parmesan Rosemary Bread

rosemary parmesan bread on a serving board

5 from 2 votes

Bread Machine Parmesan Rosemary Bread

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!

Prep Time5

Cook Time3

Total Time3 5

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: bread maker parmesan bread, bread maker rosemary bread, rosemary parmesan bread

Servings:

Calories: 259kcal

Author: Kristina Tipps

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.

Notes

For non-Cuisinart machines, put in the ingredients in the order suggested by your machine's instructions.

Storing: 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.

Tip 1: 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.

Tip 2: 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.

Nutrition