Parmesan Oregano Bread
Crispy parmesan top, super soft inside!
Another staple in Grandma Era’s house was her “Casserole bread”. I think she called it this because she made it in a small casserole dish instead of a loaf pan. I have listed the dimensions below. The smell of this bread takes me back to every holiday at her house. It is a perfectly savory bread to be eaten plain with butter, used in a sandwich or to fancy up your avocado toast! This makes a huge loaf! I hope you enjoy :)
Ingredients (Makes 1 large loaf, ~8-10 slices):
2 cups warm water
2 packets active dry yeast (or ~2 Tablespoons)
2 Tablespoons sugar, divided
2 teaspoons salt
2 Tablespoons olive oil
1 cup + 1 Tablespoon grated Parmesan cheese, divided
1 Tablespoon dried oregano
4 cups all-purpose flour, sifted, divided
1 egg
Instructions:
Start by placing warm water in a large bowl (if you have a stand mixer, use that bowl).
Sprinkle yeast and 1 Tablespoon sugar over the water. Cover and let sit for 15 minutes.
Add remaining 1 Tablespoon sugar, salt, oil, 1 cup Parmesan and 3 cups flour. Mix on low speed using the dough hook until well combined. You can also do this by hand.
Slowly add remaining 1 cup flour. Mix until well combined.
Continue mixing on low speed for a couple minutes. If not using a stand mixer, transfer dough to a floured board and knead until smooth.
Place into buttered or oiled loaf pan (1.5 quart) or a small (1.75 quart) casserole dish. Cover with wax paper and proof for 45 minutes. It will take up the whole loaf pan.
Brush loaf with beaten egg then sprinkle with remaining 1 Tablespoon Parmesan cheese.
Bake at 375°F for 35-40 minutes until golden. (I cooked for 35 minutes).
Let cool before slicing.
See me make it!
Perfectly shaped slices
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
