Copycat Parmesan Oregano Bread
Y’all, this Parmesan Oregano Bread is the kind of homemade loaf that makes your whole house smell like you’ve been baking all day — when really, it’s super simple and budget-friendly. It’s soft on the inside, golden and cheesy on top, and just fancy enough to serve with dinner without any extra fuss.
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I started making this when I wanted something a little special to go with pasta night but didn’t want to spend bakery prices. Now it’s one of those “why didn’t I make this sooner?” recipes. Just basic pantry staples, a little parmesan, and you’ve got a loaf that tastes like it came straight from a cozy Italian kitchen.
If you love homemade bread like I do, you might also enjoy my Garlic Bread Casserole, Air Fryer Dinner Rolls, or simple Banana Bread with Browned Butter.
Why You’ll Love This Recipe
- Simple Pantry Ingredients: You probably already have everything you need sitting in your kitchen.
- Budget-Friendly: One loaf costs way less than store-bought artisan bread.
- Big Flavor: Parmesan, oregano, and a touch of garlic make every slice savory and delicious.
- Perfect for Any Meal: Serve it with pasta, soup, salad, or just warm with butter.
Ingredients
Copycat Parmesan Oregano Bread
Equipment
- Large Mixing Bowl
- measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- Baking Sheet
- Parchment Paper
- pastry brush
- cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup freshly grated parmesan cheese divided
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder optional
Instructions
- In a large bowl, mix the warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
- Add olive oil, salt, oregano, garlic powder (if using), and ¾ cup of the parmesan. Stir in the flour until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled.
- Preheat the oven to 375°F. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
- Brush lightly with olive oil and sprinkle the remaining parmesan on top.
- Bake for 22–28 minutes, or until golden and the loaf sounds hollow when tapped.
- Cool for at least 15 minutes before slicing.
Notes
- Use freshly grated parmesan for the best flavor and melt.
- Let the dough double fully in size before shaping.
- Don’t skip the 15-minute cooling time before slicing.
- If the top browns too quickly, loosely tent with foil.
Storage
Storage:Store cooled bread in an airtight container at room temperature for up to 3 days. Reheating:
Warm slices in the microwave for 10–15 seconds or wrap in foil and heat in a 300°F oven until warmed through. Freezing:
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Make sure your water is around 110°F — too hot can kill the yeast, too cool won’t activate it.
- If your yeast doesn’t foam after 5 minutes, start over. It means the yeast may be expired.
- Knead until the dough is smooth and elastic. If it’s too sticky, add flour one tablespoon at a time.
- For extra flavor, mix in a tablespoon of Italian seasoning or crushed red pepper flakes.
- Want a softer crust? Brush with melted butter right after baking.
- For a crispier crust, place a small oven-safe dish of water on the bottom rack while baking.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Use the dough hook and knead on medium-low speed for about 5–6 minutes until smooth.
The loaf should be golden brown and sound hollow when tapped on the bottom. An internal temperature of about 190–200°F is perfect.
Absolutely. You can skip the proofing step and mix it right in with the dry ingredients.
Yes, a standard 9×5-inch loaf pan works great. Just keep an eye on the baking time.
