Roasted Garlic Parmesan Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10 slices)
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 3 hours 10 minutes (includes rising and cooling)

Quick Ingredients

• 1 large head garlic
• 1 tsp (5 ml) olive oil (for roasting garlic)
• 3/4 cup + 2 tbsp (210 ml) warm water (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 3 cups (360 g) bread flour
• 1 1/4 tsp (7 g) fine salt
• 2 tbsp (28 g) unsalted butter, melted (or 2 tbsp / 30 ml olive oil)
• 1 cup (100 g) finely grated Parmesan cheese, divided
• 1 tbsp chopped fresh parsley (optional)
• 1 tsp garlic powder (optional, for extra punch)
• 1 large egg + 1 tbsp (15 ml) water (egg wash)

Do This

• 1) Roast garlic at 400°F (205°C) for 40 minutes; cool and squeeze into a paste.
• 2) Proof yeast in warm water + sugar for 5–10 minutes until foamy.
• 3) Mix flour + salt + 3/4 cup (75 g) Parmesan; add yeast mixture, butter, and garlic paste.
• 4) Knead 8–10 minutes until smooth; rise covered 75–90 minutes until doubled.
• 5) Shape into a log; place in a greased 9 x 5-inch loaf pan; rise 35–45 minutes.
• 6) Brush with egg wash; top with remaining Parmesan; bake at 375°F (190°C) for 32–38 minutes.
• 7) Cool 45 minutes before slicing for the best texture.

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Why You’ll Love This Recipe

• Deep, savory flavor: Sweet roasted garlic plus nutty Parmesan delivers serious umami.
• Golden, cheesy crust: A Parmesan topping bakes into a crisp, flavorful lid.
• Home-bakery vibes: Soft, sliceable crumb that still feels hearty and rustic.
• Versatile: Perfect with soup, for sandwiches, or simply toasted with butter.

Grocery List

• Produce: 1 large head garlic, fresh parsley (optional)
• Dairy: Parmesan cheese, unsalted butter, 1 large egg
• Pantry: Bread flour, active dry yeast, granulated sugar, fine salt, olive oil, garlic powder (optional)

Full Ingredients

Roasted Garlic

• 1 large head garlic
• 1 tsp (5 ml) olive oil
• 1 small pinch fine salt (optional)

Dough

• 3/4 cup + 2 tbsp (210 ml) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 3 cups (360 g) bread flour (spooned and leveled if measuring by cups)
• 1 1/4 tsp (7 g) fine salt
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled (or 2 tbsp / 30 ml olive oil)
• 3/4 cup (75 g) finely grated Parmesan cheese (for the dough)
• 1 tbsp chopped fresh parsley (optional)
• 1 tsp garlic powder (optional)

Topping

• 1/4 cup (25 g) finely grated Parmesan cheese (for topping)
• 1 large egg
• 1 tbsp (15 ml) water

Step-by-Step Instructions

Step 1: Roast the garlic until sweet and soft

Preheat the oven to 400°F (205°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Set the garlic on a square of foil, drizzle with 1 tsp (5 ml) olive oil, and add a small pinch of salt if you like.

Wrap tightly in the foil and roast for 40 minutes, until the cloves are deeply golden and very soft when pressed. Unwrap carefully (hot steam), then let cool for 10 minutes. Squeeze the cloves into a small bowl and mash into a smooth paste with a fork.

Step 2: Proof the yeast for a reliable rise

In a large mixing bowl, combine the warm water (105–110°F / 40–43°C) and the sugar. Sprinkle the yeast over the top and stir briefly.

Let stand for 5–10 minutes, until foamy. (If it doesn’t foam, the water may have been too hot/cold or the yeast may be old—start again for best results.)

Step 3: Mix a savory dough with Parmesan and garlic

To the yeast mixture, add the melted butter (or olive oil) and the roasted garlic paste. Stir to combine.

Add the bread flour, salt, and 3/4 cup (75 g) Parmesan. If using, add parsley and garlic powder. Stir with a sturdy spoon until a shaggy dough forms and the flour is mostly absorbed.

Step 4: Knead until smooth and elastic

Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding only a small dusting of flour as needed, until the dough is smooth, springy, and slightly tacky (not sticky).

If you’re using a stand mixer, knead with a dough hook on medium-low speed for 6–8 minutes, until the dough pulls away from the sides of the bowl and feels elastic.

Step 5: Let it rise until doubled

Lightly oil a bowl and place the dough inside, turning once to coat. Cover with a clean towel or lightly greased plastic wrap.

Let rise in a warm spot for 75–90 minutes, until doubled in size. (A cool kitchen may take closer to 90 minutes.)

Step 6: Shape and do the second rise in the pan

Grease a 9 x 5-inch loaf pan. Gently punch down the dough to release excess gas. On a lightly floured surface, pat the dough into a rectangle about 8 x 12 inches, then roll it up tightly into a log, pinching the seam closed.

Place seam-side down in the loaf pan. Cover and let rise for 35–45 minutes, until the dough crowns about 1 inch above the rim of the pan.

Step 7: Add the Parmesan topping and bake to golden perfection

Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg with 1 tbsp (15 ml) water. Brush the top of the risen loaf evenly with egg wash (this helps the crust brown and the cheese adhere).

Sprinkle the top with the remaining 1/4 cup (25 g) Parmesan. Bake for 32–38 minutes, until deeply golden and the loaf sounds hollow when tapped. For accuracy, the internal temperature in the center should read 200–205°F (93–96°C).

If the top is browning too quickly, loosely tent with foil during the last 10 minutes of baking.

Step 8: Cool before slicing for the best crumb

Remove the loaf from the pan and cool on a wire rack for at least 45 minutes. This resting time finishes the baking inside the bread and keeps slices from turning gummy.

Slice and serve warm, toasted, or at room temperature.

Pro Tips

• Use finely grated Parmesan: It melts into the dough more evenly than coarsely shredded cheese.
• Don’t rush the cooling: A full 45-minute cool makes the loaf easier to slice and improves texture.
• Watch the water temperature: 105–110°F (40–43°C) is ideal for active dry yeast; hotter water can weaken it.
• For extra garlic flavor: Add the optional 1 tsp garlic powder; roasted garlic is mellow by nature.
• Want a taller loaf? Make sure the second rise reaches about 1 inch above the pan rim before baking.

Variations

• Herb-Garlic Parmesan Loaf: Add 1 tsp dried Italian seasoning (or 1 tbsp fresh rosemary, chopped) to the dough.
• Cheddar-Parmesan Twist: Replace 1/2 cup (50 g) of the Parmesan in the dough with 1/2 cup (50 g) sharp cheddar.
• Garlic Parmesan Pull-Apart: Shape the dough into 12 balls, roll in melted butter + Parmesan, and bake in a greased 9-inch round pan for 25–30 minutes at 375°F (190°C).

Storage & Make-Ahead

Room temperature: Store cooled bread tightly wrapped or in an airtight container for up to 3 days. (This loaf is especially good toasted on day 2 and 3.)

Freeze: Slice the fully cooled loaf, wrap slices in foil, and place in a freezer bag. Freeze up to 2 months. Reheat slices straight from frozen in a 350°F (175°C) oven for 8–10 minutes or toast until hot.

Make-ahead option: Roast the garlic up to 3 days ahead; keep the squeezed garlic paste in an airtight container in the refrigerator.

Nutrition (per serving)

Approximate per slice (1/10 loaf): Calories: 220; Protein: 9 g; Carbohydrates: 34 g; Fat: 6 g; Fiber: 1 g; Sugars: 2 g; Sodium: 410 mg.