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Parmesan Herb Bread

This zesty bread was an experiment that ended up winning grand prize in a local baking contest. The herbs really add a savory filling.—Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves (16 slices each)


  • 6 to 7 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2-1/4 cups water
  • 3/4 cup butter, softened, divided
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced chives
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • Cornmeal


  • In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each piece into a 18x15-in. rectangle. Spread remaining butter over dough to within 1/2 in. of edges. In a small bowl, combine first six filling ingredients; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
  • Place seam side down on two ungreased baking sheet sprinkled with cornmeal. With a sharp knife, make four or five slashes across top of each loaf; sprinkle with cornmeal. Cover and let rise until doubled, about 1 hour.
  • Bake at 375° for 15 minutes. Reduce heat to 350°; bake 20 to 25 minutes longer or until bread sounds hollow when tapped. Remove from pans to wire racks. Serve warm or cold.

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