Tuesday, August 7, 2012

Homemade Roasted Garlic-Parmesan Bread

Homemade Roasted Garlic-Parmesan Bread
I know this doesn't have any Bacon Jam in it... and I know that I promised all Bacon Jam recipes this week, so just wait a hot second. This is the bread that is key to any good sandwich. It's the only bread that I will make a sandwich with... that says a lot. It's the perfect chewy vessel for any panini I make. I personally love to fry it in rendered bacon fat or olive oil. But, it was also be great with a big bowl of soup or just simply with some Bacon Jam (duh). I decided to finally post this so that y'all could make some killer sandwiches of your own. Maybe even the Bacon Jam BLT's that I'm going to post in a few short minutes... I think yes!! Enjoy :)
The Perfect Sandwich Bread
For the Homemade Roasted Garlic-Parmesan Bread:
3C Bread Flour
1 ¾t Salt
½t Yeast
1C Freshly Grated Parmesan
Roasted Garlic Cloves (the more garlic cloves, the stronger the flavor)
1 ½C Water

1. In a large bowl, whisk together the flour, salt, yeast, Parmesan, and garlic cloves. Add in the water and stir until you have shaggy dough.
2. Cover with plastic wrap and let it sit for 12-18 hours.
3. Once the dough has rested, heat the oven to 450 degrees. After the oven has heated, put a covered pot in and heat for 30 minutes. Remove the pot from the oven and carefully pick up the ball of dough and drop it into the hot pot. Put the lid on the pot and return it to the oven to bake for 30 minutes. After the 30 minutes, take off the lid and bake for another 15 minutes until the bread is golden brown.
4. Carefully remove the bread from the pot and let it cool completely before slicing.

source: crusty bread.


  1. Can you tell me what size to pot to use. Do you shape the dough or just drop in? Don't see how it forms into a loaf just droppin it in a pot.

    1. If you click on the link below my recipe, she does a great job of a step by step recipe for this loaf of bread, but I did not like the round shape of it for sandwiches (I use the round loaf for most other recipes). So, I had to think of a way to make this into a loaf, so I could make square-shaped slices. This is kind of confusing and a little "bootlegged", but it seemed to work! What I did was grab one of my regular loaf pans (like what you would use for banana bread or poundcake)... I put the loaf pan into my hot, preheated oven and covered it with a larger pan (I used a 13x9 that I flipped upside down), this way it keeps the heat in the loaf pan just like it does if you use a creuset pot. Once the loaf pan has preheated in the oven for 30 minutes, remove it from the oven, and toss the bread dough into the hot pan. I kind of tried to push the dough out to the corners, but it should spread while cooking as well. Place the large pan back on top of the loaf pan and return it to the oven and follow the directions from there. But, no matter what, do not remove the top pan (even if the bread rises and touches the top). I hope this helps and please check her link for her descriptive pictures and details, it is extremely helpful! Hope this helps!


    2. Thank you so much. Yes your detailed explanation helped so much. I kept reading the directions and just didn't get it. Also, I have tried so many of your recipes and loved all of them. I've tried the red velvet cinnamon rolls and were fantabulous. I did try them in my bread maker with the dough setting and they turned out great. I tried it the regular way (the way instructions said) and there was really no difference. Love your labels on the side. It makes it so easy when I'm searching for something particular I'm looking for instead of searching through endless of recipes. Thanks for replying so fast and I really love all your recipes.