Alfredo Bread


This bread pairs perfectly with your favorite pasta dish!





2 loaves

Prep Time

20 minutes

Rise Time

1 hour, 40 minutes

Bake Time

30 to 40 minutes


  • 2-1/4 cups milk
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3 tablespoons sugar
  • 5 to 6 cups bread flour
  • 2 teaspoons salt
  • 2 tablespoons butter OR margarine, softened
  • 1/4 cup Alfredo sauce
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon parsley
  • 1 teaspoon sweet basil


Heat milk until warm (100º to 110ºF).  Add yeast and sugar.  Allow to stand until foamy, about 5 to 10 minutes. 

Combine 2 cups flour and salt in a large mixer bowl.  Add butter and yeast mixture.  Add enough remaining flour to form a soft dough. 

Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic.  Shape dough into a ball and place in a greased bowl, turning once to coat.  Cover and let rise until doubled in size, about 1 hour. 

Punch dough down.  Remove dough to a lightly floured surface and cut in half.  Roll each half into a 18 x 9-inch rectangle.  Evenly spread 2 tablespoons of Alfredo sauce on each half.  Sprinkle each with 1/2 cup cheese followed by 1-1/2 teaspoons parsley and 1/2 teaspoon basil. 

Roll up tightly, starting at the short end.  Pinch seam to seal and tuck sides under.  Place each loaf into a greased 9 x 5-inch loaf pan.  Repeat with remaining dough.  Cover and let rise until doubled, about 30 to 40 minutes. 

Bake in a preheated 350ºF oven for 30 to 40 minutes until top is golden brown.