Fergasa Bread Bread Machine
Experience the irresistible aroma and flavor of Fergasa Bread, a savory, herb-infused loaf made effortlessly in your bread machine. This recipe combines the hearty richness of grated Parmesan cheese with the bold flavors of garlic, basil, and oregano, all perfectly balanced by a touch of honey and olive oil. With just 5 minutes of preparation, the bread machine does all the work—mixing, kneading, and baking—to deliver a soft, golden loaf with a crisp crust and herby perfection in every bite. Ideal for pairing with pasta dishes, soups, or enjoying as a snack, this easy-to-make bread is perfect for home bakers looking for a hassle-free, gourmet-style addition to their table. Try this no-fail Fergasa Bread recipe today and elevate your homemade bread game. Keywords: Fergasa Bread, bread machine, herb bread, Parmesan bread, homemade bread recipe.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 teaspoons Garlic powder
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 cup Grated Parmesan cheese
- 2.25 teaspoons Active dry yeast
Instructions
Add the warm water, olive oil, and honey to the bread machine's pan.
Sprinkle the garlic powder, basil, oregano, and salt evenly over the wet ingredients.
Add the all-purpose flour to the pan, covering the liquid ingredients completely.
Sprinkle the grated Parmesan cheese over the flour.
Make a small well in the center of the flour mixture and add the active dry yeast into the well. Be careful not to let the yeast touch the liquid ingredients yet.
Set your bread machine to the 'Basic' bread setting (or equivalent), select your preferred crust color (light, medium, or dark), and start the machine.
Allow the bread machine to mix, knead, rise, and bake the bread according to the machine's program (typically about 2.5-3 hours total).
Once the bread machine beeps to indicate the cycle is complete, carefully remove the bread pan using oven mitts.
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Store in an airtight container or bread bag for up to 3 days, or wrap and freeze for longer storage.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
