Parmesan, Garlic, and Herb Cheese Bread: A Travel-Inspired Delight
As a traveler, spending time away from home can certainly make you appreciate simple home comforts. However few things bring comfort like the aroma of fresh, homemade cheese bread which can make any place feel like home. Whether you’re reminiscing about a European café or dreaming of a cozy bakery on your travels, this Parmesan, Garlic, and Herb Cheese Bread is the perfect way to satisfy your wanderlust—one delicious bite at a time.
This recipe is simple, packed with rich flavors, and pairs beautifully with soups, salads, or a warm cup of coffee. Plus, we’ve included a gluten-free alternative, Pão de Queijo made with tapioca flour, so everyone can enjoy a taste of this global favorite!
Overview:
- Prep Time: 20 minutes
- Kneading Time: 8-10 minutes
- First Rise: 1-2 hours
- Shaping & Second Rise: 1 hour
- Bake Time: 30-35 minutes
- Cooling Time: 10 minutes
- Total Time: 3-4 hours
Yield: 1 loaf (about 10-12 slices)
Ingredients:
For the Dough:
- 3 ¾ cups (470g) all-purpose flour (or bread flour)
- 2 ¼ tsp (1 packet) instant or active dry yeast
- 1 ½ tsp salt
- 1 tbsp sugar
- 1 cup (240ml) warm milk (110°F/45°C)
- 2 tbsp (30g) unsalted butter, melted
- 1 large egg, room temperature
Cheese Filling:
- 2 cups (200g) shredded cheese (cheddar, mozzarella, or Gruyère)
- ¼ cup (25g) grated Parmesan
- ½ tsp garlic powder (optional)
- ½ tsp smoked paprika (optional)
- 2 tbsp chopped fresh parsley or chives (optional)
Topping:
- 2 tbsp (30g) unsalted butter, melted
- 2 tbsp extra cheese for sprinkling
Instructions:
1. Activate the Yeast (If using active dry yeast)
- In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top, stir gently, and let it sit for 5-10 minutes until foamy. This ensures the yeast is active.
- If the yeast doesn’t foam, it may be expired or the liquid was too hot or too cold.
(If using instant yeast, you can skip this step and mix it directly with the dry ingredients.)
2. Mix the Dough
- In a large mixing bowl, whisk together the flour and salt.
- Add the yeast mixture (or instant yeast), melted butter, and egg.
- Mix with a wooden spoon or in a stand mixer fitted with a dough hook until a rough dough forms.
3. Knead the Dough
- Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer on medium speed for about 5 minutes.
- The dough should be smooth and slightly tacky but not sticky. If it’s too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a teaspoon of warm milk.
- To test if it’s ready, press a finger into the dough; it should slowly bounce back.
4. First Rise
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- If your kitchen is cold, place the bowl in an oven that’s OFF but with the oven light on.
5. Prepare the Cheese Filling
- In a small bowl, mix the shredded cheese, Parmesan, and optional seasonings.
6. Shape the Dough
- Punch down the dough to release air bubbles.
- Roll it out into a 10×14-inch (25×35 cm) rectangle on a lightly floured surface.
- Sprinkle the cheese mixture evenly over the surface, leaving a ½-inch border.
- Roll the dough tightly from the shorter side to form a log, pinching the seam closed.
7. Second Rise
- Place the rolled dough, seam side down, in a greased 9×5-inch loaf pan. Cover and let rise for another 45 minutes to 1 hour, until puffy.
8. Bake the Bread
- Preheat the oven to 375°F (190°C).
- Brush the top with melted butter and sprinkle extra cheese on top.
- Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent it loosely with aluminum foil.
9. Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm!
Gluten-Free Alternative:
To make this recipe gluten-free, replace the all-purpose flour with a high-quality gluten-free 1:1 baking flour (such as Bob’s Red Mill or King Arthur’s).
Other Adjustments:
- Add 1 tsp xanthan gum if your flour blend doesn’t include it (for structure).
- Increase the egg count to 2 for better binding.
- Gluten-free dough will be softer and stickier; use a well-greased surface and hands.
- Reduce kneading time (only mix until combined).
- Let it rise slightly longer, as gluten-free dough takes more time to develop air pockets.
Serving & Pairing Ideas
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With Soup – Pairs well with tomato soup, potato soup, or creamy mushroom soup.
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For Breakfast – Enjoy with scrambled eggs and avocado.
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As a Snack – Serve warm with butter or jam.
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With Wine – Goes great with a crisp white wine like Sauvignon Blanc or a light red wine.
Cheese Bread Around the World: A Culinary Journey
One of the joys of traveling is discovering the unique takes on cheese bread across different cultures. Here’s a look at how various regions put their spin on this beloved treat:
Brazil: Pão de Queijo
One of the most famous gluten-free cheese breads comes from Brazil. Pão de Queijo is made with tapioca flour, giving it a chewy texture and a crispy crust. Originating in Minas Gerais in the 18th century, it remains a favorite in Brazilian bakeries today.
Finland: Leipäjuusto (Bread Cheese)
In Finland, Leipäjuusto (also called Juustoleipä) is a baked cheese that’s served warm and often paired with coffee or jam. Traditionally made with reindeer milk, it’s now commonly crafted from cow’s milk.
Italy & France: Rustic Cheese Breads
In Italy and France, cheese breads often incorporate Parmesan, Gruyère, or other bold cheeses. Herbs like rosemary or thyme are frequently added for depth of flavor, making these breads perfect companions for rich pastas and stews.
United States: Cheesy Garlic Bread
American versions of cheese bread tend to be more indulgent, often featuring extra seasonings like garlic, onion, and chili flakes. Popular in restaurants and home kitchens alike, cheesy garlic bread is a classic comfort food.