Parmesan Casserole Bread
A cheesy Parmesan bread casserole with a soft, tender crumb, perfect for family dinners or as a savory side dish with a rich, cheesy flavor.
Ingredients
Instructions
- Soften yeast in water.
- Cut margarine into sifted flour, sugar, and salt.
- Add yeast mixture, beaten egg, and scalded milk; beat well.
- Stir in grated Parmesan cheese and chopped parsley.
- Pour into a well-greased 8-inch square pan.
- Cover and let rise until doubled in size.
- Dot with margarine and bake at 375°F (190°C) for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider using a combination of Parmesan and Pecorino Romano cheese. If you don’t have margarine, unsalted butter works equally well. To ensure the best rise, check that your yeast is fresh before using. If you prefer a herby touch, add dried oregano or basil to the dough, complementing the chopped parsley.
Serving Suggestions
This Parmesan Casserole Bread pairs beautifully with a fresh garden salad or a bowl of hearty soup. It can be served as a side dish or as a stand-alone snack. For a delightful meal, enjoy it alongside Individual Raspberry Cheesecakes for dessert, creating a balanced and satisfying dining experience.
Storage & Reheating
Store any leftover casserole bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Casserole Bread contains roughly 285 calories, with 10g protein, 50g carbohydrates, and 6g fat. It is an excellent source of iron (43% of the Daily Value), vitamin C (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1132mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. Consider using half whole wheat and half all-purpose for a balanced result. Adjust the liquid slightly if the dough feels too dry.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, it may be due to inactive yeast or insufficient warmth. Ensure your yeast is fresh and try placing the dough in a warm, draft-free area to encourage rising. You can also try placing it in the oven with just the light on for a gentle warmth.
Can I add other ingredients to the bread?
Absolutely! Feel free to mix in ingredients like chopped sun-dried tomatoes, olives, or even cooked bacon for added flavor. Just ensure that any added ingredients do not overwhelm the dough and adjust the moisture accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).