Parmesan and Herbs Sandwich Bread

Lately I've been having a lot of troubles at school, because my cheff lied to me and told me I was going to be the one who was going to go to one of the most important food contests in Guatemala, so I became her little assistant, I made ALL THE DIRTY work, but in the end she  has been choosing another dumm girl who doesn't even know how to peel an orange, but she such a ass kisser....¬¬

Well anyway,  I made this recipe to keep trying to go to the contest, and I think its AMAZIIING specially if you toast the slices.  I got my inspiration from  King Arthur Flour


  • 2 1/2 teaspoons active dry yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups of bread flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup of  Dry Milk 
  • 1/2 parmesan 
  • Italian seasoning to taste 
  • 1 tbsp of fry garlic

  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.


  •  If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
  •  Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. 
  •  Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
  • Add the herbs, garkic and cheese  and cheese and slightly knead
  •  Gently deflate the dough, and shape it into an 8" log.
  • Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
  •  Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
  • Brussh with egg wash and add some seed, like sesame or pumpkin
  •  Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer
  •  Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife.
  • Turn it out of the pan, and brush the top surface with butter, if desired( and if yo havent used the egg wash) this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.

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