Spaghetti Bread (ABM)

This bread machine loaf smells like an Italian kitchen while it bakes. Parmesan cheese, Italian seasoning, garlic salt, and olive oil are worked right into the dough, giving you a savory bread that pairs with pasta, soups, or salads without needing garlic butter on the side.

The ⅓ cup of grated Parmesan adds a salty, nutty flavor that permeates every slice. As the bread bakes, the cheese melts into the crumb, creating little pockets of savory richness. Use real Parmigiano-Reggiano if you can. Pre-grated Parmesan from a shaker works but the flavor is noticeably milder.

Olive oil replaces butter in this recipe, keeping with the Italian theme and adding a fruity richness that butter wouldn’t bring. Just a tablespoon is enough to keep the crumb tender without making it greasy.

The bread machine does all the work here. Drop the ingredients in order, select the white bread cycle, and walk away. Five minutes of prep, zero hands-on cooking. The garlic salt and Italian seasoning (usually a blend of oregano, basil, thyme, and rosemary) give the bread enough flavor that you can eat it plain or just dipped in more olive oil.

Kitchen Tips

• Use all ingredients at room temperature. Cold water and cold cheese slow the yeast and can result in a denser loaf.
• Don’t substitute all-purpose flour for bread flour. The higher protein content in bread flour gives the loaf better structure and chew.
• Check the dough ball after 5 minutes of kneading. It should be smooth and slightly tacky. Adjust with a teaspoon of water or flour as needed.

Variations

• Sun-dried tomato version: Add 2 tablespoons of chopped sun-dried tomatoes at the mix-in beep for color and tang.
• Rosemary Parmesan: Replace the Italian seasoning with a tablespoon of fresh chopped rosemary for a more focused herb flavor.