Parmesan Everything Loaf of Bread
Parmesan Everything Loaf of Bread
Ingredients
For the Dough
- 1 1/4 cups lukewarm water
- 2 1/4 teaspoons dry active yeast
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons Everything but the Bagel seasoning
- 1/2 cup shredded Parmesan cheese
For the Topping
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon Everything but the Bagel seasoning
Instructions
- 1
In a large mixing bowl, combine the lukewarm water and dry active yeast. Stir gently and let it sit for 10 minutes until the yeast is foamy and activated.
⏱️ 10 min
- 2
Add the bread flour, salt, and 2 tablespoons of Everything but the Bagel seasoning to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy, cohesive dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, continue mixing with a stand mixer for 5-7 minutes.
⏱️ 7 min
- 4
Place the dough back into the clean mixing bowl, lightly greased with olive oil. Cover the bowl tightly with plastic wrap and let it proof in a warm place for at least 2 to 3 hours, or until it has at least doubled in size.
⏱️ 120 min
- 5
Once proofed, gently punch down the dough to release the air.
⏱️ 1 min
- 6
Lightly flour a clean work surface and transfer the dough onto it. Gently flatten the dough into a rectangular shape, approximately 9x13 inches.
⏱️ 3 min
- 7
Evenly sprinkle 1/2 cup of shredded Parmesan cheese over the entire surface of the flattened dough.
⏱️ 1 min
- 8
Starting from one of the longer sides, tightly roll up the dough into a log or loaf shape. Pinch the seam closed to seal.
⏱️ 2 min
- 9
Lightly grease a 9x5 inch loaf pan. Carefully transfer the rolled dough into the prepared loaf pan, seam-side down.
⏱️ 2 min
- 10
Drizzle the 1 tablespoon of olive oil over the top of the dough in the pan.
⏱️ 1 min
- 11
Using a sharp knife, make 2-3 shallow scores across the top of the dough (e.g., a single slash down the middle, or three diagonal slashes).
⏱️ 1 min
- 12
Generously sprinkle the remaining 1/4 cup of shredded Parmesan cheese and 1 tablespoon of Everything but the Bagel seasoning over the top of the dough.
⏱️ 1 min
- 13
Preheat your oven to 375°F. While the oven preheats, let the loaf rest in the pan for about 15-20 minutes for a final short proof.
⏱️ 20 min•🌡️ 375
- 14
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F.
⏱️ 45 min•🌡️ 375
- 15
Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing and serving. This prevents the bottom from getting soggy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Everything Loaf of Bread
Ingredients
For the Dough
- 1 1/4 cups lukewarm water
- 2 1/4 teaspoons dry active yeast
- 3 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons Everything but the Bagel seasoning
- 1/2 cup shredded Parmesan cheese
For the Topping
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon Everything but the Bagel seasoning
Instructions
- 1
In a large mixing bowl, combine the lukewarm water and dry active yeast. Stir gently and let it sit for 10 minutes until the yeast is foamy and activated.
⏱️ 10 min - 2
Add the bread flour, salt, and 2 tablespoons of Everything but the Bagel seasoning to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy, cohesive dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, continue mixing with a stand mixer for 5-7 minutes.
⏱️ 7 min - 4
Place the dough back into the clean mixing bowl, lightly greased with olive oil. Cover the bowl tightly with plastic wrap and let it proof in a warm place for at least 2 to 3 hours, or until it has at least doubled in size.
⏱️ 120 min - 5
Once proofed, gently punch down the dough to release the air.
⏱️ 1 min - 6
Lightly flour a clean work surface and transfer the dough onto it. Gently flatten the dough into a rectangular shape, approximately 9x13 inches.
⏱️ 3 min - 7
Evenly sprinkle 1/2 cup of shredded Parmesan cheese over the entire surface of the flattened dough.
⏱️ 1 min - 8
Starting from one of the longer sides, tightly roll up the dough into a log or loaf shape. Pinch the seam closed to seal.
⏱️ 2 min - 9
Lightly grease a 9x5 inch loaf pan. Carefully transfer the rolled dough into the prepared loaf pan, seam-side down.
⏱️ 2 min - 10
Drizzle the 1 tablespoon of olive oil over the top of the dough in the pan.
⏱️ 1 min - 11
Using a sharp knife, make 2-3 shallow scores across the top of the dough (e.g., a single slash down the middle, or three diagonal slashes).
⏱️ 1 min - 12
Generously sprinkle the remaining 1/4 cup of shredded Parmesan cheese and 1 tablespoon of Everything but the Bagel seasoning over the top of the dough.
⏱️ 1 min - 13
Preheat your oven to 375°F. While the oven preheats, let the loaf rest in the pan for about 15-20 minutes for a final short proof.
⏱️ 20 min•🌡️ 375 - 14
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F.
⏱️ 45 min•🌡️ 375 - 15
Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing and serving. This prevents the bottom from getting soggy.
⏱️ 30 min