Italian Herb and Cheese Bread smells like a warm kitchen and tastes like a hug. This simple loaf mixes soft dough with fresh herbs and gooey cheese. It is great for family meals, parties, or just when you want something tasty with soup or salad. If you like baked breads that are full of flavor, this recipe will be a crowd-pleaser. It pairs well with other easy party foods, for example try it with baked beef and cheese sliders for a full table. You will love the crispy crust and soft inside, so get ready to bake and enjoy, you might not be able to stop at one slice.
how to prepare Italian Herb and Cheese Bread
Ingredients
- 3 1/2 cups all purpose flour
- 1 packet active dry yeast, about 2 1/4 tsp
- 1 cup warm water, about 105 to 115 F
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp dried Italian herbs, or 2 tbsp fresh chopped basil, oregano, rosemary mix
- 1 cup shredded Parmesan or mozzarella, plus extra for top
Directions
- In a small bowl, mix warm water, sugar, and yeast. Wait 5 to 10 minutes until foamy.
- In a large bowl, mix flour, salt, and herbs. Add the yeast mix and olive oil.
- Stir until a soft dough forms. Add the shredded cheese and fold it in.
- Turn dough onto a lightly floured surface. Knead 6 to 8 minutes until smooth.
- Place dough in a lightly oiled bowl, cover with a clean towel. Let it rise in a warm place 1 hour, until doubled.
- Punch the dough down. Shape it into a loaf or oval. Place on a baking sheet or in a loaf pan.
- Cover and let rise 30 to 40 minutes until puffed.
- Preheat oven to 375 F. Brush top with a little olive oil and sprinkle extra cheese and herbs.
- Bake 25 to 30 minutes until golden and the crust sounds hollow when tapped.
- Cool on a rack 10 minutes before slicing, serve warm.
Why You’ll Love Italian Herb and Cheese Bread
- Simple ingredients you likely have at home, flour, yeast, cheese, herbs.
- Great aroma, your kitchen will smell amazing while it bakes.
- Versatile, use for sandwiches, dipping, or as a side for pasta and soup.
- Crowd-pleaser, the mix of herbs and cheese makes many people happy.
tips for success
- Use warm water, not hot, to wake the yeast. Too hot water kills the yeast.
- Measure flour by spooning into the cup and leveling, do not pack it in.
- If dough is sticky, add a little flour, one tablespoon at a time.
- Fresh herbs give the best flavor, but dried herbs work well too.
- Do not overbake, check at 25 minutes and cover with foil if top browns too fast.
- Let the bread cool a bit, it slices cleaner when it rests.
Serving Suggestions
- Serve warm with butter or garlic butter for a classic bite.
- Make a sandwich with roasted vegetables and sliced turkey.
- Tear into pieces and use as croutons for salad or soup.
- Turn slices into bruschetta with chopped tomatoes and basil.
- Pair with pasta dishes, especially marinara or creamy sauces.
FAQs
Q: Can I use dried herbs instead of fresh? A: Yes, use about one third the amount of dried herbs compared to fresh. Dried herbs still give good flavor.
Q: How do I store the bread? A: Cool fully, then keep in a bread box or wrapped in a clean towel for 2 days at room temperature. For longer storage, freeze slices in a sealed bag.
Q: Can I make this with whole wheat flour? A: Yes, replace up to half the flour with whole wheat, the loaf will be denser. Add a little extra water if the dough feels dry.
Q: Can I add other cheeses or mix-ins? A: Yes, try mozzarella, cheddar, or a mix. You can add chopped olives or sun dried tomatoes for extra taste.
Conclusion
If you want a slightly different take or a copycat style loaf, try this Subway Bread Recipe (Italian Herb and Cheese Copycat) for more ideas and tips on a similar herbed, cheesy loaf. Enjoy baking and sharing this warm bread with people you love.
Italian Herb and Cheese Bread
Ingredients
Method
- In a small bowl, mix warm water, sugar, and yeast. Wait 5 to 10 minutes until foamy.
- In a large bowl, mix flour, salt, and herbs. Add the yeast mix and olive oil.
- Stir until a soft dough forms. Add the shredded cheese and fold it in.
- Turn dough onto a lightly floured surface. Knead 6 to 8 minutes until smooth.
- Place dough in a lightly oiled bowl, cover with a clean towel. Let it rise in a warm place 1 hour, until doubled.
- Punch the dough down. Shape it into a loaf or oval. Place on a baking sheet or in a loaf pan.
- Cover and let rise 30 to 40 minutes until puffed.
- Preheat oven to 375 F. Brush top with a little olive oil and sprinkle extra cheese and herbs.
- Bake for 25 to 30 minutes until golden and the crust sounds hollow when tapped.
- Cool on a rack 10 minutes before slicing, serve warm.
