There’s something magical about recipes that take you back to childhood holidays—and this Casserole Bread is exactly that for me. A staple in Grandma Era’s kitchen, this savory, aromatic bread was served at nearly every family gathering. She never made it in a traditional loaf pan—instead, she used a small casserole dish, which is likely where the name came from.
This Parmesan and oregano bread is perfect fresh out of the oven with a pat of butter, makes an amazing sandwich base, and is the ultimate way to elevate your avocado toast. It’s soft on the inside, golden on top, and generously flavored with herbs and cheese. Plus, it makes a huge loaf—about 8 to 10 thick slices.
Whether you’re craving a nostalgic bake or looking for a new homemade bread recipe, this one is a must-try.
🍞 Why You’ll Love This Homemade Casserole Bread
- Savory, cheesy flavor from Parmesan and oregano
- Big loaf—perfect for meal prep or sharing
- Flexible baking options (loaf pan or casserole dish)
- Easy to make—no fancy equipment required
📏 Casserole Bread Pan Size
You can use either:
- A 1.5-quart loaf pan
- A 1.75-quart small casserole dish (Grandma’s preferred method!)
🧀 Ingredients (Makes 1 Large Loaf)
- 2 cups warm water
- 2 packets active dry yeast (or ~2 Tablespoons)
- 2 Tablespoons sugar, divided
- 2 teaspoons salt
- 2 Tablespoons olive oil
- 1 cup + 1 Tablespoon grated Parmesan cheese, divided
- 1 Tablespoon dried oregano
- 4 cups all-purpose flour, sifted, divided
- 1 egg (for brushing the top)
👩🍳 Instructions
- Bloom the yeast
In a large mixing bowl (or stand mixer bowl), add warm water. Sprinkle the yeast and 1 Tablespoon sugar on top. Cover and let sit for 15 minutes until frothy. - Mix the dough
Add the remaining 1 Tablespoon sugar, salt, olive oil, 1 cup Parmesan, oregano, and 3 cups of the sifted flour. Mix on low with a dough hook or stir by hand until combined. - Incorporate the rest of the flour
Slowly add the remaining 1 cup flour and continue mixing until the dough is smooth. If not using a stand mixer, transfer dough to a floured surface and knead for a few minutes. - Shape and proof
Transfer the dough into a buttered or oiled 1.5-quart loaf pan or a small 1.75-quart casserole dish. Cover with wax paper and let rise for 45 minutes. The dough will expand to fill the pan. - Add the topping
Brush the top of the dough with a beaten egg and sprinkle with the remaining 1 Tablespoon Parmesan. - Bake
Bake at 375°F (190°C) for 35–40 minutes, until golden brown on top. I find 35 minutes works perfectly. - Cool and serve
Let the loaf cool slightly before slicing. Serve warm, or store in an airtight container once cooled.
💡 Tips for the Best Casserole Bread
- Make sure your yeast is fresh. If your yeast doesn’t bloom in step one, it may be expired.
- Sift your flour for a lighter texture.
- Use good-quality Parmesan—it makes all the difference in flavor.
- Try garlic butter on top for an extra savory twist!
🥖 Serving Suggestions
- Warm with salted butter
- Grilled cheese or turkey sandwich base
- Sliced and toasted with avocado and chili flakes
- Side for soups, stews, or holiday meals
📌 Save This Recipe!
This casserole bread is more than just a recipe—it’s a memory in every bite. I hope it becomes as much of a tradition in your home as it was in Grandma Era’s. Don’t forget to pin it, share it, or tag your bakes with #CasseroleBread so we can all enjoy your creations!
Parmesan Oregano Bread
Ingredients
- 2 cups warm water
- 2 packets Active dry yeast or ~2 Tablespoons
- 2 Tablespoons sugar divided
- 2 teaspoons salt
- 2 Tablespoons olive oil
- 1 cup + 1 Tablespoon grated Parmesan cheese divided
- 1 Tablespoon dried oregano
- 4 cups all-purpose flour sifted, divided
- 1 egg
Instructions
- Start by placing warm water in a large bowl (if you have a stand mixer, use that bowl).
- Sprinkle yeast and 1 Tablespoon sugar over the water. Cover and let sit for 15 minutes.
- Add remaining 1 Tablespoon sugar, salt, oil, oregano, 1 cup Parmesan and 3 cups flour. Mix on low speed using the dough hook until well combined. You can also do this by hand.
- Slowly add remaining 1 cup flour. Mix until well combined.
- Continue mixing on low speed for a couple minutes. If not using a stand mixer, transfer dough to a floured board and knead until smooth.
- Place into buttered or oiled loaf pan (1.5 quart) or a small (1.75 quart) casserole dish. Cover with wax paper and proof for 45 minutes. It will take up the whole loaf pan.
- Brush loaf with beaten egg then sprinkle with remaining 1 Tablespoon Parmesan cheese.
- Bake at 375°F for 35-40 minutes until golden. (I cooked for 35 minutes).
- Let cool before slicing.
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