With a savory blend of Parmesan and toasted pine nuts, this Parmesan Pine Nut Bread is a dependable homemade loaf made in a bread machine or by hand. The recipe produces a flavorful, crusty exterior and a tender crumb that pairs well with soups, salads, cheeses, or simply brushed with olive oil. Clear, step-by-step instructions make it easy to follow from start to finish.
The method below keeps each stage simple so you can achieve a consistent loaf every time. Whether you choose the 1 1/2-pound or the 2-pound loaf version, follow the ingredient proportions and timing for the best results. Allow the bread to cool before slicing to preserve its texture.
Ingredients for Parmesan Pine Nut Bread
- For a 1 1/2-pound loaf:
- 1 cup + 2 tablespoons (about 270 ml) water
- 1 tablespoon olive or vegetable oil
- 3 cups bread flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dry milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 3 tablespoons pine nuts (toasted, if desired)
- For a 2-pound loaf:
- 1 1/2 cups (about 360 ml) water
- 1 tablespoon olive or vegetable oil
- 4 cups bread flour
- 1/3 cup grated Parmesan cheese
- 1/3 cup dry milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons active dry yeast
- 1/4 cup pine nuts (toasted, if desired)
How to Make Parmesan Pine Nut Bread
- Prepare ingredients: Measure all ingredients accurately. If you prefer a deeper nut flavor, lightly toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring constantly until fragrant. Let them cool.
- Add ingredients to the bread machine or mixing bowl: Place the liquid ingredients first (water and oil), then the dry ingredients (flour, dry milk, sugar, Parmesan, salt). Make a small well in the flour and add the yeast last, keeping it away from the salt and wet ingredients until mixing begins.
- When to add pine nuts: If using a bread machine with a nut/raisin signal, add the pine nuts at that time. If mixing by hand or using a machine without a signal, fold the pine nuts in during the final 5 to 10 minutes of kneading so they distribute without being crushed.
- Select settings or bake by hand: For a bread machine, choose the Basic/White cycle and set the crust color to medium or light depending on preference. Do not use a delayed start if your recipe includes dairy or eggs. If baking by hand, allow the dough to rise until doubled, shape into a loaf, let rise again briefly, then bake at 375°F (190°C) until golden and hollow-sounding when tapped, about 25–35 minutes depending on loaf size.
- Final notes on yeast and texture: The yeast amounts listed are appropriate for the loaf sizes given. Yeast proportions may appear slightly different between the two size options; follow the measurements provided for reliable rise and consistent crumb structure.
- Cool and serve: Remove the baked loaf from the pan and cool on a rack for at least 20–30 minutes before slicing. Cooling preserves the interior texture and makes slicing easier.
Yield
This recipe yields one loaf: choose either the 1 1/2-pound version or the 2-pound version based on your needs.
Recipes To Make At Home
- 1988 3rd Place Gloria Heeter’s Best Gingerbread Cookies Recipe
- 1989 2nd Place: Great-grandma’s Gingerbread C Recipe
- 1990 3rd Place: Shortbread Sheep Recipe
- 1992 1st Place: Gingerbread Bears Recipe
- 1996 2nd Place Winner: Shortbread Cookies Recipe
Tips for best results: use fresh yeast and sifted bread flour for a lighter crumb. Adjust water slightly if your flour absorbs more or less liquid; dough should be slightly tacky but not sticky. Experiment with adding herbs, a pinch of garlic powder, or sun-dried tomatoes for variations on this Parmesan and pine nut base. Store leftover slices in an airtight container at room temperature for up to two days, or freeze portions for longer storage.