Garlic Parmesan Italian Bread

This bread is loaded with Garlic! It smells absolutely heavenly coming out of the oven!

Tonight my main village man is making me his mind blowing bolognese and gnocchi so I figured nothing better than fresh garlic and parm infused Italian bread to dip in it..then again why not add all these fresh herbs I have lying around too?

  • 1/2 cup warm water
  • 1/2 cup warm cream
  • 2 1/2 tsp yeast
  • 1 tsp sugar
  • 1 tbs butter
  • 1 tbs olive oil
  • 6 cloves of garlic finely minced or mashed
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 2 tbs fresh parsley, minced
  • 1/2 cup fresh grated parmesan
  • 1/2 cup mozzarella, finely grated
  • 1/2 tsp seasoning salt
  • 2 1/2 – 3 cups flour
  1. Warm water, milk and sugar to 105° then add yeast and let sit for 10 minutes or until foamy.
  2. Meanwhile, mince or mashed garlic with a mortar and pestal. Mix the thyme, garlic, butter and oil together and bring to a low simmer for 1 minute just to pull the flavors out into the butter and oil. Remove  from heat and set aside and let cool.
  3. Mix the cheese and chopped parsley together. The  leaves will wilt too much if heated so don’t add it into the butter and oil.
  4. Once the yeast is ready mix half a cup of flour into the yeast, then pour in the garlic herb butter/oil mix and cheese and the parsley mix into the yeast and flour.
  5. Continue adding flour 1/2 cup at a time until the dough pulls away from the sides and can be handled. Depending on your altitude the amount of flour will vary.
  6. Oil your hands to keep the dough from sticking to you and dump dough onto a floured surface.
  7. Knead for 8-10 minutes then place the dough in a well greased bowl and cover with a piece of oiled saran wrap.
  8. Let rise for 45 minutes to an hour or until doubled in size.
  9. Dump dough onto a floured workspace again and roll out to a rectangle. Roll up lengthwise and pinch the seems together.
  10. Flour a baking sheet and place dough seem side down.
  11. Slice vertical slices on the top of the loaf, cover with oiled saran wrap and place in a warm draft free place. I like to bring a pot of water to  boil and place it under the pan to create a warm humidity environment for the yeast to do its work.
  12. Preheat oven to 375° and bake for 15-20 minutes or until it is golden brown and hallow when you tap on it.
  13. Place on a cooling rack and allow bread to cool off completely.
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