Italian Herb Bread Recipe
Last Updated on September 24, 2019
The Italian seasoning and Parmesan cheese make this bread smell and taste amazingly good. It’s really soft and perfect for toasting thick slices in the oven to serve with soup or salads.
Italian Herb Bread – Two Pound Loaf
1 – 1/2 C. Water
4 cups Bread Flour
1 – 1/2 Tbsp. Sugar
1 – 1/2 Tbsp. Powdered Milk
1 – 1/2 tsp. Salt
2 Tbsp. Olive Oil
1/4 cup Grated Parmesan Cheese
2 – 1/2 tsp. Italian Seasoning
2 tsp active dry yeast
This makes a large two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. For my Zojirushi Bread Machine, the cheese should be added at the “add” beep. Based on past experience though, I added the cheese at the beginning along with the rest of the ingredients.
Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If itโs too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks as expected.
Keep an eye on this one when it’s cooking. It makes a tall loaf of bread.
Making this one for the neighbors for Christmas gifts. Going to brush the top with melted butter and fresh rosemary infused.
That sounds wonderful!
I finally burned out the motor on my 20-year-old Oster bread machine. I have the 2 lb. Italian Herb bread recipe that came with it (very similar to yours), which baked on the French Bread cycle for 3 h 50 min total. My daughter recently gave me her hardly used Williams Sonoma 2-lb bread machine; I tried the same recipe on the W.S. French Bread setting and it didn’t rise as much as it should have. The W.S. French Bread cycle is only 3h 30 min, and although both machines include three rise times, the Oster included a second kneading for 20 minutes. Is there an easy way to convert recipes from one machine to another, or should I just experiment with the W.S. custom settings/timings? Thanks!
I’ve discovered differences even moving from one Zojiruishi machine to another. Experimentation is the only way I know to get it figured out.
This bread was delicious. I used the French bread cycle and the light crust setting. My only problem was that the top of the loaf collapsed. I thought the middle of the loaf might not be done, but it was. The bread had a good texture throughout. It just wasnโt pretty. Any suggestions?
Hi Sally, Here’s an article with tips on bread that rises and then falls.
You also might try the basic cycle. That might help too.
Fresh parmesan or bottled cheese like for spaghetti topping?
I used fresh. ๐
Medium or light crust setting?? I do LOVE your bread recipes!! Thanks!!
I used the medium setting. Let me know how this one turns out for you. I LOVED the flavor of this one, but I was concerned that it was too soft . . . and it’s really tall. ๐