My Favourite Breads
For the cheese, you can use either pecorino Romano or Parmesan cheese or any other hard cheese you may have at hand.
The bread tasted amazing. I served it with some Spinach and Apple soup.
- Ingredients
- 600g (1.3Ib; 21oz, 5 cups) all-purpose flour (For those in the US please use Bread Flour, all purpose works fine in Canada)
- 10ml (2 teaspoons) Fleischmann’s instant yeast
- 1 teaspoon salt or to taste
- ¾ cup grated Parmesan or Pecorino Romano Cheese
- 3 tablespoons olive oil
- 1 tablespoon honey
- 500ml (2 cups; 8.5fl oz) warm water
Please always remember to assemble all ingredients before you start.
Sift the flour, instant yeast and salt into a bowl
Stir in the Parmesan Cheese. Make a well in the centre of the flour.
Add the olive oil, honey and almost all the water
and stir until if forms a dough (leave 3-4 tablespoons water).
Turn the dough on to a well-floured surface
and knead for 5 minutes until it loses its stickiness. Add more flour if it feels sticky (the dough should be firm but not hard).
Put the dough in a bowl and cover with a plastic wrap.
Set in a warm place for about 1 hour or until it doubles in size.
Knock back the dough onto a lightly floured surface and divide into two equal pieces (about 500g each). Shape into rolls, tuck the ends and place each roll on a cookie sheet, lined with wax paper and sprinkled lightly with corn meal.
Make 2-4 slashes on the surface of the dough.cover the rolls with an oiled plastic wrap and set in a warm place for 40 minutes or until doubled in size. Meanwhile heat the oven to 450°F (230°C). Place a large pan of boiling water on the bottom rack and allow it to come to a steaming boil.
Once heated, put the risen bread rolls in the oven on the middle rack and bake for 25 minutes
or until golden.
This bread was amazing
I hope you like it too!
Easy Parmesan Bread
Preparation time: 15minutes + proving time; Baking Time: 25 minutes Makes: 2 x 470g loaves
Ingredients
- 600g (1.3Ib; 21oz, 5 cups) all-purpose flour (For those in the US please use Bread Flour, all
- purpose works fine in Canada)
- 10ml (2 teaspoons) instant yeast (Fleischmann’s)
- 1 teaspoon salt or to taste
- ¾ cup grated Parmesan or Pecorino Romano Cheese
- 3 tablespoons olive oil
- 1 tablespoon honey
- 500ml (2 cups; 8.5fl oz) warm water
Instructions
- Sift flour, instant yeast and salt. Stir in the Parmesan Cheese. Make a well in the centre of the flour. Add the olive oil, honey and almost all the water and stir until if forms a dough (leave 3-4 tablespoons water). Turn the dough on to a well-floured surface and knead for 5 minutes until it loses its stickiness. Add more flour if it feels sticky (the dough should be firm but not hard).
- Put the dough in a bowl and cover with a plastic wrap. Set in a warm place for about 45 minutes or until it doubles in size.
- Knock back the flour onto a lightly floured surface and divide into two equal pieces (about 500g each). Shape into rolls, tuck the ends and place each long roll on a cookie sheet, covered lightly with corn meal. Make 2-4 slashes on the surface of the dough, cover with an oiled plastic wrap and set in a warm place for 40 minutes or until doubled in size.
- Meanwhile heat the oven to 450°F (230°C). Place a large pan of boiling water on the bottom rack and allow it to come to a steaming boil. Once heated, put the risen bread rolls in the oven on the middle rack and bake for 25 minutes or until golden.
Points to Note
- You need about 250ml (1 cup) of water and one teaspoon instant yeast for every 300g flour (2½ American cups or 2 Australian/Canadian cups).
- You can use whole-wheat flour, or a mix of white and whole-wheat flour .
- The steam from the water helps to give the loaves a really nice golden crust..
myfavouritepastime.com
My Favourite Pastime 
I live alone, and do not cook nearly as often as I did years ago. I feel your posts driving me back to the kitchen joyfully!
I’m glad to hear the posts are driving you back to the kitchen. Happy cooking!!!!
Liz
Beautiful bread! I can imagine it so perfect with the soup, and with just about anything! I’ve always made bread the traditional way, so your technique is very novel to me!
Hi Chef Mimi
Thanks so much for the compliment. I wish you a wonderful week!
Liz
That looks amazing! Love the name of your blog. It’s My favorite pastime too.
Thanks! I’m glad we share the same, pastime!!! Thanks for visiting!
Liz
Love the recipe :).
https://bhavnasfoodjourneys.wordpress.com/2015/11/28/lasagna-with-butternut-squash/
Thanks!
liz
Terrific recipe, Liz. It’s right in my sweet spot for baking, and there might not be anything more tasty than good (Reggiano) Parmesano. Thanks for this.
I agree with you, totally! Have a lovely week!
Liz
Oh My! That bread is definitely bakery worthy. I bet it was marvelous with the soup – Kat
Thank you. It tasted awesome.
Liz
This looks terrific! Thanks!
Thanks
Liz
Looks really flavorful and right, Liz! I never would have thought to put cheese in yeast bread, but it makes sense. Can’t wait to try it!
Oh I think I have a lot of yeast breads with cheese on my blog. Tastes really good. Hope you find time to try. Thanks for visiting me Dave. Have a lovely weekend!
Liz
Hi Liz – I’m sooo far behind with keeping up with the blogs I follow…. but I’m trying to remedy that right now.
I think I’m becoming some kind of ‘dough freak’ – I just love the way a well-made and well-formed dough looks – and this dough (not to mention the bread) looks sooo wonderful !
I have a friend who owns a small restaurant not too far away and she’s asked me to bake her some of my ‘Request Bread’ for a function she’s having tonight.
I’m still working on the recipe a bit ’cause I’ve adapted it to make two loaves, instead of baking it in my bread machine. I’m wondering if I shouldn’t baked it 5 mins. longer…. Well, I’ll find out – LOL !!! ; o )
I’ve already Pinned this – as always!!
Hey There Cecile
Thank you for pinning. You’re such a darling! I think I love dough more than you do and I love to knead by hand. I saw a bakery owner kneading a huge container of dough by hand, and gasped in awe! He was making some special artisan bread of sorts. I recorded that show but haven’t had time to watch it. I’ve never owned a bread machine so I can’t give any sensible tips on using the bread machine. We have a lovely, and sunny day today. I’m all smiles…have a wonderful day and thank you so much!
Liz
Glad you’re all smiles today – me too. I just L.O.V.E sunny days!!
Ha ha, don’t we all love sunny days!
Sorry you lost a very dear friend. How sad. I hope you’re coping. My sincere condolences!
Liz
Gorgeous! I can almost smell it! I just potted some rosemary that I’d like to add, too. What do you think?
Oh yes I love rosemary. It would give it a nice dimension. Go ahead gal and take care!
Liz
Love it ❤️
Me too!
Liz
drooling…looks amazing!
Thanks
Liz
Sounds delicious- I’m definitely going to try it! Thanks
Hope you’ll like it. Thanks
Liz
This bread looks wonderful, Liz! You are such an amazing cook. I bet the cheese really gives it a nice flavor. Hope you are doing well!
Thanks, Shari! A dull day it’s but not cold so I’m doing good, thank you!
Liz
Parmesan is vastly underrated as a flavor enhancer. It brings a great lift to many dishes with the addition of just a small amount. I routinely forget to use it in this manner, but keep a wedge on hand to freshly grate – when I can remember ! ;->
I am just starting (Day Three) to form a new sourdough starter. I used my former one for ten years before it expired when I left it unattended for too many months in the freezer while we traveled. I hope to do better with this one.
Virtual hugs,
Judie
There you go. I’ve never made sourdough bread. I really envy all the people who know the tricks and ropes of making sourdough starter.
I have just had a plate of sliced tomatoes with Parmesan grated on top, to add flavour. I agree with you totally on Parmesan and it’s ability to give some dull dishes a spark. Have a great week!
Virtual Bear Hugs to you!
Liz
;->
The bread looks perfect!!! going to save this recipe 🙂
Thank you. Enjoy the week
Liz
My brain is kicking in it’s scent receptors and I’m imagining this aroma of this bread. I often add parmesan when I make baking powder biscuits but isn’t that odd, I never thought to add it to bread! A new one for me to try. How are things going with you Liz? Hope the spring weather is catching up with you folks, it was here and we sent it onward to the east but yesterday and today it’s been cool. A good day to stay indoors and make bread I’d say! Cheers.
Hi Sandy,
It’s dull and grey here but not too cold. The recipe is not new. This is actually your famous bread recipe with Parmesan and a bit of olive oil added to it. It tasted very nice though. I liked it. Spring is here, nice, but I’ve to do some gardening and I’ve been postponing….because I just don’t feel like gardening anymore. I know before the end of the week I must get out and prune some bushes, cut grass etc. Have a lovely day!
Liz
I have bought some small annuals to put here and there, mainly I try to stick with perennials if I’m investing in plants but until they all fill in they need some colour and fill in. Usually we can plant fairly early unlike people in the east, but right now it’s just a bit cool and they are probably shivering. My famous bread recipe….LOL, I am going to give it a go today. Olive oil probably makes for a nicer crumb that will keep the bread moister? Will try it! Thanks Liz, you have a great day too.
Your garden must look beautiful. Mine not so nice anymore. It used to be so much better two years ago. I love olive oil. I seem to add it to everything I cook. I got a really nice bottle of cold pressed extra virgin olive oil called “Antichi Sapori Del Frantoio”, whatever that means. I must mean something in Italian. I really love it. It’s natural and unfiltered. Have a lovely day!
Liz
Sorry Liz, this fire at Fort McMurray has been weighing on me for several days. My grandson Josh and two of his cousins escaped and finally reached safety in Edmonton. They are all very stressed and don’t know if their homes have burnt or not. I’m just so grateful everyone got out. Best to you Liz, will get back on track soon.
Omg I’m terribly sorry to hear that but thank God, at least they are safe! I know they must be very stressed. I watched CTV News and it was shocking and sad to see people who owned houses a few hours ago, and now all that was left was smouldering ashes. It’s absolutely devastating. Lets hope and pray their houses are still there. I shall keep them in my thoughts and prayers. Best regards Sandy, and keep me posted.
Liz
Thank you Liz, I was so distracted by all this fire and grandson up there. He is coming home on Friday until some decisions are made allowing people to go back and also if there will be work when he gets back. I’m very grateful he and cousins made it out safely! I should have him come stay with me, he is a pretty decent cook and likes to bake! Cheers Liz!
Who wouldn’t want to stay with a pretty decent cook? I enjoy food, when someone else cooks it. I never seem to enjoy what I cook. I keep my fingers crossed and wish them all the best. Take care and my best regards to them.
Liz
Thank you Liz!