This Rosemary Parmesan Bread is soft, tender, fragrant, and super flavorful. Filled with Parmesan cheese and fresh rosemary, it’s an easy yeast bread that is perfect for dinnertime, holiday meals, and entertaining.
The easy-to-follow instructions will have you baking homemade bread like a pro in no time—score marks and all. Enjoy with your favorite soups, stews, pastas, and more.
Rosemary Parmesan Bread
There’s nothing quite like the smell of homemade bread baking in the oven—especially when the bread is full of Parmesan cheese and fresh rosemary. Talk about fragrant! This rosemary Parmesan bread is an enriched bread, meaning it’s made with eggs and milk making it extra soft and tender.
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Do not be intimidated by baking with yeast, either. My biggest tip is to read through the directions first so that you have a good grasp on what is involved. Most of the work is letting the dough rise and letting it bake in the oven.
If you are looking for more killer homemade bread recipes, try this Garlic Herb Twist Bread, Homemade White Bread, or this Rustic Cheddar Cheese Bread. Also, we have many more tips on making yeast bread.
Key Ingredients
- Yeast – this recipe calls for active dry yeast which needs to be activated before mixing the dough. This is done by combining it with a little lukewarm water and sugar for about 10 minutes until it starts to become bubbly.
- Warm Water – make sure your water is about 110-115 degrees F before you mix it with the yeast. It should be lukewarm to the touch.
- Milk – the milk should also be lukewarm before adding to the rest of the dough. You can make this recipe with water but the milk adds extra proteins and fats to keep the dough nice and soft.
- Eggs – adding eggs to bread dough creates an “enriched” dough, meaning it has a higher fat content and tends to be softer and more tender.
- Flour – all-purpose flour has the perfect amount of gluten for what we are going for with this bread.
- Parmesan Cheese – be sure to use either grated or shredded Parmesan for this bread. The best is to buy a block of Parmesan and grate it yourself.
- Rosemary – you will need about 1-2 nice sprigs of rosemary leaves for this recipe. They should be finely chopped before adding to the dough. If you want to use dried rosemary, you will only need to add about 1 tablespoon instead of 2.
How to Make this Rosemary Bread Recipe
- Activate the yeast. Add the yeast, warm water, and sugar to the bowl of a stand mixer and let sit until bubbly.
- Mix the bread dough. Add the rest of the ingredients to the yeast mixture, finishing the flour about ½ cup at a time until it starts to pull away from the bowl. Mix on low for about 2 minutes, then add the Parmesan cheese.
- Let the dough rise. Cover and rise until doubled in size.
- Shape. Once it has risen, divide into 2 pieces and shape loaves into small rounds. Place on a sheet tray, cover, and let rise again.
- Bake. Score the tops, egg wash, and bake in a preheated 350 degree oven for 30-40 minutes, or until golden brown.
- Cool. Remove from the oven and cool on a wire cooling rack. Enjoy!
Frequently Asked Questions
Sure! If you would rather bake in a dutch oven, do not split into two separate loaves. Just shape one into a round, then place seam-side down into a lightly greased dutch oven. Allow to rise, then score and egg wash as directed.
Bake in a 400 degree oven with the lid on for about 30 minutes, then remove the lid and finish baking for another 10-20 minutes, or until the internal temperature reads 200 degrees F.
Yes! Be sure the bread has cooled completely, then wrap well in plastic and store frozen for up to 2 months. To thaw, pull out to room temperature. In order to get a nice crust again, you can heat in a preheated 350 degree oven for a few minutes.
You can, although the flavor won’t be nearly as strong. If you do use dried rosemary, you’ll need about half the quantity of fresh.
The rise time listed in the instructions is just an estimate since the amount of time it takes for your bread dough to double will be greatly affected by the temperature and humidity level of the room. The warmer the room, the faster the dough will rise.
Storing Instructions
- Room Temperature: store wrapped in plastic or in freezer bags for 3-5 days at room temperature.
- Freezer: wrap well with plastic wrap or transfer to freezer bags and store for up to 2 months.
Rosemary Parmesan Bread Recipe
Ingredients
- 1½ cups warm water, around 115 degrees F
- 1 tablespoon sugar, can substitute honey
- 1½ tablespoons active dry yeast
- 1 cup milk, around 115 degrees F
- 2 large eggs
- 1 teaspoon garlic powder
- 1½ tablespoons salt
- 6-6½ cups all-purpose flour
- 1 cup Parmesan cheese, shredded
- 2 tablespoons rosemary, chopped
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- In the bowl of an electric mixer, add the warm water, sugar, and yeast. Stir until all the yeast has dissolved and let sit for about 10 minutes, or until it starts to get bubbly.
- Add the warm milk, eggs, salt, garlic powder, diced rosemary, and 2 cups of flour to the yeast mixture, then mix with a bread hook attachment on low for 1 minute. Add the remaining 4 – 4½ cups of flour slowly, adding about 1/2 cup of flour at a time until the dough pulls away from the side of the bowl.
- When the dough pulls away from the side of the bowl, stop adding flour and continue to mix on low for about 2 minutes. Add the shredded Parmesan cheese and mix on low until it's fully incorporated. If it starts sticking again, add a little more flour.
- Cover the mixing bowl with a towel and let the dough rise until double, or about 30 minutes.
To Bake the Bread
- Preheat oven to 350 degrees F.
- Once the dough has doubled in size, divide in two equal pieces and shape into round loaves by gently rolling and tucking the edges under. Place the shaped dough balls onto a sheet pan, cover loosely with a kitchen towel and let the dough rise again until double, or about 30 minutes.
- After the dough has doubled in size, score the top of the rosemary loaves with a knife or scoring tool. In a small bowl, add the egg and water and whisk to combine, then brush the egg wash lightly over the top and sides of each loaf.
- Bake in a preheated degree oven for 30-40 minutes, or until golden brown on top. If the bread begins to brown too quickly, cover the loaves loosely with aluminum foil and continue to bake until 40 minutes is up.
- Remove from the oven and transfer the loaves to a wire cooling rack to cool completely before slicing and serving. Enjoy!
Notes
Nutrition
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- Cheddar Cheese Bread
- Homemade White Bread
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- Pull Apart Garlic Bread
- Jalapeno Cheddar Bread
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This easy homemade Rosemary Parmesan Bread is soft, tender, and full of fragrant rosemary and Parmesan cheese. Serve with soup, salad, pasta, or just about any other main course.
