Roasted Garlic, Kale, and Parmesan Bread

August 1, 2013

I remember when I started making bread

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It was one of the first culinary things I perfected, made my own, stopped buying at the grocery because I could make something at home that was better

On my shelf of cookbooks are five or six devoted to bread that guided me on my sorted journey

I started with simple artisan peasant bread.  From there taking that left turn at Albuquerque, and getting lost in the land of the cinnamon roll for quite some time

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How ironic.  The healthier versions of bread that come from the kitchen today are better honed because of a few years making cinnamon rolls, 2005 – 2006 (ish)

But like every one of life's unfortunate side streets that we take before snapping out of it and moving on.  Of course, there was much to be learned.

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The recipes I played with were from Reinhart's Bread Baker's Apprentice cookbook.  He does bread the old-fashioned way.

One must learn yeast, proper environments for a good rise, and the look and feel of dough done right.  There are also window panes, kneading, the beauty of Kitchen Aid mixers with dough hooks

So as I baked the rolls, I honed the basics

Which prepared me for the day when I thought, “What can I do with wheat flour?”

I was on my way

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Now it's become a hobby.  Playing with different doughs, flours, flavor combinations

For Passover, I brought this version to our family's gathering.  Garlic, chard, and parmesan with rich buttery brioche.  Like all of the Artisan Bread in 5 recipes, it was fantastic.

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This week, with fresh roasted garlic at the ready, some extra bread dough and parmesan pulled from the freezer

I decided to make something special

Why not?



Don't forget; a woman must not live on bread alone.  Have bread, but not too much, along with your protein and fruit or veggie

— — —

Roasted Garlic, Kale, and Parmesan Bread


  • a grapefruit (ish) size of your favorite bread dough
  • olive oil
  • 3 cups kale, chopped fine
  • 5 - 6 heads roasted garlic
  • 2 - 3 cups Parmesan cheese - shredded


  • Wilt the kale along with the roasted garlic. Salt and pepper to taste
  • Roll the bread dough into a ¼" thick rectangle, using plenty of flour, so the dough isn't sticky to everything it comes into contact with
  • Spread the kale and garlic mix over the dough. Sprinkle with ½ of the cheese
  • Roll up the dough, starting at the short end. Allow it to rest in a loaf pan for at least an hour, or until it's doubled in size
  • Preheat oven to 350° F
  • Just before baking, sprinkle the rest of the parmesan over the top. Bake 45 minutes, or until the bread is golden brown
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