When I go into a restaurant and they place freshly baked bread on the table I get so excited. Nothing beats the smell and taste. I have always been a huge fan of garlic bread but most of the store bought freezer garlic bread has an overwhelming garlic flavor. I love this garlic bread recipe because it has a subtle garlic flavor. You definitely know the garlic is there but it does not punch you in the face.
Adding parmesan cheese to the dough of this recipe enhances the flavor of the bread and helps to create a soft texture. Warning! Don’t cut this bread until you are ready to eat because it will start to dry out which is great if you are eating it with soup but not as great if you are eating it on the side of a meal.
Equipment for making bread
I like to use a stand mixer with a bread hook attachment for this recipe because I like the process of making bread without the work of kneading.
Bread Maker
I love bread makers! It is so great to just add the ingredients in and walk away. I have to be honest, I usually don’t use a bread maker to bake the bread but to complete the process of the dough especially if time is an issue for me.
Your Hands
You can also make this recipe by hand, which can be a bit therapeutic to be honest.
However you choose, delicious garlic bread will be the output that you’ll want to make again and again.
Let's make Garlic Parmesan Bread!
1 1/2 pound loaf
2 pound loaf
1 1/2 pound loaf
Part 1 –
- 1 cup water
- 2 teaspoons olive oil
- 3 cups sifted flour
- 1/3 cup parmesan cheese
- 2 teaspoons sugar
- 3/4 teaspoon salt (I use iodized salt)
- 1 teaspoon active dry yeast
Part 2
- 2 tablespoons butter
- 1 tablespoon bottled minced roasted garlic (do NOT use fresh garlic)
- If you want you can roast your own fresh garlic by:
- Preheating the oven to 400°F
- Cut 1/4 inch off the top of the head of garlic to expose the cloves
- Place the two halves of garlic in a piece of tin foil and drizzle with olive oil (about 1/2 tablespoon). Wrap foil around the garlic.
- Place in the oven for about 30 minutes. The garlic should be browned and tender.
2 pound loaf
Part 1 –
- 1 ~ 1/3 cups water
- 1 tablespoon olive oil
- 4 cups sifted flour
- 1/2 cup parmesan cheese
- 1 tablespoon sugar
- 1 teaspoon salt (I use iodized salt)
- 1 ~ 1/4 teaspoons active dry yeast
Part 2
- 3 tablespoons butter
- 1 ~ 1/2 tablespoons bottled minced roasted garlic (do NOT use fresh garlic)
- If you want you can roast your own fresh garlic by:
- Preheating the oven to 400°F
- Cut 1/4 inch off the top of the head of garlic to expose the cloves
- Place the two halves of garlic in a piece of tin foil and drizzle with olive oil (about 1/2 tablespoon). Wrap foil around the garlic.
- Place in the oven for about 30 minutes. The garlic should be browned and tender.
- If you want you can roast your own fresh garlic by:
Stand Mixer
- Heat water between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing the heated water into a cold bowl because it will cool the water temperature. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add water and yeast to a stand mixer bowl.
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Add:
- sugar
- olive oil
- 1 cup of flour
- parmesan cheese
- 1 cup of flour
- salt
- 1 cup of flour (2 cups for 2 pound loaf)
- Using the stand mixer with dough hook on low speed (1-2) for 8 minutes. This is going to be a stiff dough.
- Flour a surface and knead the dough a few turns about 2. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. Poke your finger in dough to be sure it springs back. If not keep kneading.
- Butter or oil a large bowl and add dough turning once then cover with a clean towel.
- Place in a warm dry place for 1 hour or until the dough doubles in size. I like to preheat my oven to 170° F then turn it off. Place the dough in the warm oven with the door closed and oven off.
- After the dough has risen punch down and let it sit for 10 minutes.
- In a small sauce pan heat butter and garlic until the butter is melted and then turn off.
- Grease a large sheet pan and set aside. If you are making a 2 pound loaf then grease two sheet pans.
- If you are using your oven as your warm dry place preheat to 170° F.
- Divide the dough in half for a one pound loaf. Divide the dough in thirds for a 2 pound loaf.
- Lightly flour your working area and roll one portion into a rectangle.
- Spread some of the garlic and butter over the dough evenly.
- Roll the dough into a spiral starting with the long edge and seal the ends.
- Place seam side down on the sheet pan.
- Continue the same with the remainder dough. If you are making a 2 pound loaf place two rolled dough on one sheet pan and one on the other
- Cover the dough and place in a warm dry place for 45 minutes. The dough will be nearly double.
- If you let your bread rise in the oven remove and preheat oven then bake at 350° for 25 minutes and cool on a wire rack.
- Slice the bread when ready to serve. Enjoy!
Bread Maker
- Heat water between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing the heated water into a cold bowl because it will cool the water temperature. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add:
- water
- olive oil
- 1 cup of flour
- sugar
- grated parmesan cheese
- salt
- Remainder flour
- Make a little volcano in the center of the flour with your finger and add yeast to the volcano
- Select the recipe size and select the dough cycle.
- After the dough cycle has finished, punch down, cover with a clean towel and let it sit for 10 minutes.
- In a small sauce pan heat butter and garlic until the butter is melted and then turn off.
- Grease a large sheet pan and set aside. If you are making a 2 pound loaf then grease two sheet pans.
- If you are using your oven as your warm dry place for the next bread rise preheat to 170° F.
- Divide the dough in half for a one pound loaf. Divide the dough in thirds for a 2 pound loaf.
- Lightly flour your working area and roll one portion into a rectangle.
- Spread some of the garlic and butter over the dough evenly.
- Roll the dough into a spiral starting with the long edge and seal the ends.
- Place seam side down on the sheet pan.
- Continue the same with the remainder dough. If you are making a 2 pound loaf, place two rolled dough on one sheet pan and one rolled dough on the other
- Cover the dough and place in a warm dry place for 45 minutes. If you are using your oven make sure you turn it off after it reaches 170° F. The dough will be nearly double after the rise.
- If you let your bread rise in the oven remove and preheat oven then bake at 350° for 25 minutes and cool on a wire rack.
- Slice the bread when ready to serve. Enjoy!
By Hand
- Heat water between 105° F and 115° F. If the yeast is too cold it will take longer to activate if it is too hot then it will die.
- Be mindful if you are placing the heated water into a cold bowl because it will cool the water temperature. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
- Add water and yeast to a large bowl.
- Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
- Add:
- sugar
- olive oil
- 1 cup of flour
- parmesan cheese
- mix with your hands slowly letting the ingredients combine
- 1 cup of flour
- salt
- mix with your hands slowly letting the ingredients combine working into a ball
- 1 cup of flour (2 cups for 2 pound loaf)
- slowly add flour working the dough into a ball
- Flour a surface and knead the dough for about 8 – 10 minutes. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. Poke your finger in dough to be sure it springs back. If not keep kneading.
- Butter or oil a large bowl and add dough turning once then cover with a clean towel.
- Place in a warm dry place for 1 hour or until the dough doubles in size. I like to preheat my oven to 170° F then turn it off. Place the dough in the warm oven with the door closed and oven off.
- After the dough has risen punch down and let it sit for 10 minutes.
- In a small sauce pan heat butter and garlic until the butter is melted and then turn off.
- Grease a large sheet pan and set aside. If you are making a 2 pound loaf then grease two sheet pans.
- If you are using your oven as your warm dry place for the second rise preheat to 170° F.
- Divide the dough in half for a one pound loaf. Divide the dough in thirds for a 2 pound loaf.
- Lightly flour your working area and roll one portion into a rectangle.
- Spread some of the garlic and butter over the dough evenly.
- Roll the dough into a spiral starting with the long edge and seal the ends.
- Place seam side down on the sheet pan.
- Continue the same with the remainder dough. If you are making a 2 pound loaf place two rolled dough on one sheet pan and one on the other
- Cover the dough and place in a warm dry place for 45 minutes. The dough will be nearly double.
- If you let your bread rise in the oven remove and preheat oven then bake at 350° for 25 minutes and cool on a wire rack.
- Slice the bread when ready to serve. Enjoy!
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