The magic of this italian herb and cheese bread lies in the quality of the ingredients and the perfect balance of flavors. I always tell my friends, don’t skimp on the cheese! Use the good stuff; it makes all the difference. Fresh herbs are best, but dried works in a pinch. I sometimes make a large batch of this and freeze half of it for future use. Just make sure to wrap it tightly to prevent freezer burn. Trust me, your family is going to love this as much as mine does!
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 package (0.25 ounce) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for brushing
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh Italian herbs (such as rosemary, thyme, oregano, and basil), or 2 teaspoons dried Italian herb blend
- 2 cups shredded Italian cheese blend (such as mozzarella, provolone, and Parmesan)
Let’s talk about the ingredients for this delicious italian herb and cheese bread. First off, the flour. I usually use all-purpose, but you can definitely experiment with bread flour for a chewier texture. Bread flour, with its higher protein content, creates more gluten, resulting in a more elastic and structured dough. This can lead to a bread with a slightly firmer and chewier crumb. Just make sure you have a little extra on hand for dusting – nobody likes a sticky dough! I buy flour in bulk and freeze portions to extend its shelf life. Freezing flour can prevent it from going rancid, especially whole wheat varieties that contain more oils.
Next up, the yeast. I always go for active dry yeast, but make sure it’s not expired! There’s nothing more disappointing than waiting for bread to rise only to find out the yeast is dead. This is a staple for a lot of homemade italian bread with cheese recipes, so be sure to stock up! I once accidentally used quick-rise yeast instead of active dry, and the bread rose way too fast and had a weird texture. Active dry yeast requires proofing (dissolving in warm water with sugar) to activate, while quick-rise yeast can be added directly to the dry ingredients. The different activation rates can affect the final texture and rise of the bread.
Don’t forget the sugar and salt; they’re essential for balancing the flavors and activating the yeast. Sugar provides food for the yeast, helping it to produce carbon dioxide, which causes the dough to rise. Salt controls the yeast activity and strengthens the gluten structure, resulting in a better texture. I use regular granulated sugar, but honey works too. As for the water, make sure it’s warm, not hot! Too hot, and you’ll kill the yeast. Think baby bottle temperature. For the water, I just use bottled water!
Now for the good stuff: olive oil, garlic, and herbs! I always use extra virgin olive oil for its rich flavor. Extra virgin olive oil is made from pure, cold-pressed olives, giving it a more intense flavor and aroma compared to refined olive oils. And don’t skimp on the garlic! I mince it finely to avoid any overpowering bites. For the herbs, fresh is best, but dried works just fine. If you’re using dried, remember to use half the amount since they’re more concentrated.
My kids prefer a milder flavor, so I usually stick to rosemary, thyme, and basil. But feel free to experiment with other herbs like oregano, parsley, or even a pinch of red pepper flakes for a little kick. This italian herb and cheese bread tastes great with any combination you choose!
Last but not least, the cheese! I like to use a blend of mozzarella, provolone, and Parmesan for a nice, melty, cheesy flavor. But you can use whatever Italian cheeses you like. Fontina, Asiago, or even a touch of Gorgonzola can add unique flavors. I buy shredded cheese to save time, but grating your own cheese always results in a better melt. Pre-shredded cheese often contains cellulose, which prevents clumping but can also inhibit melting. My family loves a lot of cheese on their italian herb and cheese bread, so I always add a little extra. If you can’t find pre-shredded, grating it yourself is the next best option.
Step-by-Step Instructions
- Activate the Yeast: In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy. This is how you know the yeast is alive and kicking!
- Combine Ingredients: Add the olive oil, salt, and minced garlic to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Don’t worry if it looks a little messy at first – mine always does too!
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. I like to think of kneading as a mini workout!
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put it in my oven with the light on.
- Shape the Bread: Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. You can make it round, oval, or even braid it! I usually go for a simple oval shape.
- Second Rise: Place the loaf on a baking sheet lined with parchment paper. Cover with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until slightly puffed.
- Prepare for Baking: Preheat oven to 375°F (190°C). Brush the loaf with olive oil and sprinkle with the chopped Italian herbs and shredded Italian cheese blend. Don’t be shy with the cheese!
- Bake: Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly. You’ll know it’s ready when your kitchen starts smelling absolutely amazing!
- Cool and Serve: Let the italian herb and cheese bread cool on a wire rack for at least 10 minutes before slicing and serving. This is the hardest part! I learned the hard way to let it rest for a few minutes – trust me on this one!
Okay, let’s get baking! First, we need to activate the yeast. It’s simple to make this italian herb and cheese bread if you follow the steps closely. The warm water provides an optimal environment for the yeast to become active, and the sugar acts as a food source, encouraging the yeast to produce carbon dioxide. This process, known as proofing, ensures that your yeast is viable and ready to leaven the bread.
Remember, patience is key. While the yeast is doing its thing, you can prep your other ingredients. Next, we combine all the ingredients in a large bowl. Add the olive oil, salt, and garlic to the yeast mixture. Mixing the wet and dry ingredients gradually ensures that the flour is evenly hydrated, preventing lumps and creating a smoother dough. This step is crucial for achieving a consistent texture throughout the bread.
Now comes the kneading. This is where you really get to know your dough! I like to knead it for about 5-7 minutes, or until it’s smooth and elastic. Don’t be afraid to get your hands dirty! Kneading develops the gluten in the flour, which gives the bread its structure and chewiness. A well-kneaded dough will be smooth, elastic, and slightly tacky to the touch. Once the dough is ready, place it in a lightly oiled bowl and let it rise. This usually takes about an hour or so. I’ve found that the warmer the place, the faster it rises. My oven with the light on works perfectly. This italian herb and cheese bread is so worth the wait.
After the first rise, punch down the dough to release the air and shape it into a loaf. This is where you can get creative! You can make it round, oval, or even braid it. Punching down the dough redistributes the yeast and releases excess gas, resulting in a more even texture. Shaping the loaf allows you to control the final appearance and size of the bread. I usually go for a simple oval shape. Then, place the loaf on a baking sheet and let it rise again for another 30-45 minutes. This second rise helps to create a light and airy texture.
While the loaf is rising, preheat your oven to 375°F (190°C). Once the loaf has risen, brush it with olive oil and sprinkle with the chopped herbs and cheese. Brushing the loaf with olive oil creates a golden-brown crust and adds a subtle richness to the flavor. The herbs and cheese infuse the bread with their aromatic and savory notes, making it irresistible. I always use a generous amount of cheese! Finally, bake the italian herb and cheese bread for 25-30 minutes, or until it’s golden brown and the cheese is melted and bubbly. Let the baked bread cool on a wire rack for at least 10 minutes before slicing and serving.
Serving Ideas
We love to serve this italian herb and cheese bread warm, straight from the oven. The aroma alone is enough to make everyone’s mouths water! I like to slice it thick and serve it with a side of marinara sauce for dipping. The combination of the cheesy, herby bread and the tangy sauce is simply irresistible. The acidity of the marinara sauce cuts through the richness of the cheese, creating a balanced and satisfying flavor profile.
This italian herb and cheese bread is also a great addition to any Italian-themed meal. It pairs perfectly with pasta, lasagna, or even a simple salad. It’s a great way to soak up all the delicious sauce! Whether it’s a creamy Alfredo or a hearty Bolognese, this bread is the perfect accompaniment. My daughter always asks for extra sauce on her portion.
For a more casual meal, try serving this italian herb and cheese bread as an appetizer with a selection of cheeses, olives, and cured meats. It’s a great way to start a party or a family gathering. A charcuterie board featuring this bread is always a hit. I like to sprinkle fresh herbs on top – it makes it look so much fancier!
And don’t forget about leftovers! If we somehow have any leftover italian herb and cheese bread, they make the best grilled cheese sandwiches the next day. Just spread some butter on the outside of the bread, add some cheese, and grill until golden brown and melty. Using this bread for grilled cheese elevates a simple sandwich to gourmet status.
This italian herb and cheese bread has become our go-to for Sunday dinners with the grandparents. It’s a dish that everyone enjoys, and it’s always a hit. The kids always fight over who gets the crispiest pieces. The communal enjoyment of this bread fosters a sense of togetherness and creates lasting memories.
This recipe says it serves 6, but in our house it barely feeds 4 hungry people! So, feel free to double the recipe if you’re feeding a crowd. Whether you’re hosting a large gathering or simply want to have extra on hand, doubling the recipe is a great option. However you choose to serve it, this italian herb and cheese bread is sure to be a crowd-pleaser.
FAQs
Q: Can I use frozen bread dough for this recipe?
A: Yes, you can! Just make sure to thaw the dough completely before shaping it into a loaf. Then, follow the remaining instructions as written. Using frozen dough is a great time-saver when you’re in a hurry. Using high-quality frozen dough can still result in a delicious loaf. You can still make amazing italian herb and cheese bread.
Q: Can I make this bread ahead of time?
A: Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly to prevent it from drying out. Then, when you’re ready to bake, simply shape the dough into a loaf and follow the remaining instructions. Cold fermentation in the refrigerator develops more complex flavors in the dough.
Q: What if I don’t have fresh herbs?
A: No problem! Dried herbs work just as well. Just remember to use half the amount since they’re more concentrated. Dried herbs are a convenient substitute and can still provide a flavorful result. This italian herb and cheese bread recipe is very forgiving!
Q: Can I add other ingredients to the dough?
A: Of course! Feel free to get creative and add other ingredients to the dough, such as sun-dried tomatoes, olives, or even a little bit of parmesan cheese. Adding these ingredients can customize the flavor and texture of the bread to your liking. Experiment and find what you like best!
Q: How do I store leftover bread?
A: Store leftover italian herb and cheese bread in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Proper storage is essential to maintain the freshness and quality of the bread. Just make sure to wrap it tightly to prevent freezer burn. I always freeze individual slices so I can easily grab one for a quick snack.
Q: My bread didn’t rise properly, what did I do wrong?
A: There are a few reasons why your bread may not have risen properly. First, make sure your yeast is still active. Second, make sure your water isn’t too hot or too cold. Third, make sure you’re letting the dough rise in a warm place. Troubleshooting the rising process can help you achieve a perfect loaf every time. I’ve definitely overcooked this before – here’s how to avoid that!
Conclusion
This italian herb and cheese bread has become more than just a recipe in our family; it’s a tradition, a symbol of warmth, and a reminder of the simple joys in life. The aroma of freshly baked bread filling the house, the smiles on my family’s faces as they take their first bite, the feeling of accomplishment that comes with creating something delicious from scratch… these are the moments I cherish. The act of baking and sharing this bread has created lasting memories and strengthened our family bonds.
Always let it rest for 5 minutes – I learned this the hard way when I served it too soon and it fell apart! Allowing the bread to cool slightly before slicing prevents it from becoming gummy and ensures that the flavors have time to meld together.
My son loves this italian herb and cheese bread with extra cheese, while my daughter prefers it plain. That’s the beauty of this recipe – it’s so versatile and can be easily adapted to suit individual preferences. Customizing the recipe to suit individual tastes ensures that everyone enjoys it.
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! With a little practice and patience, anyone can master the art of bread-making.
And here are some external and internal links!
- For perfect pasta doneness every time, this cooking guide is invaluable: King Arthur Baking: Italian Herb Bread Recipe
- Love one-pan meals? Check out our complete collection of skillet recipes here
- And for another great bread recipe, check this out: cottage cheese flatbread
- Looking for other cheesy bread options? Check out this fantastic Cheesy Italian Bread Recipe! Taste of Home: Cheesy Italian Bread Recipe
Before I sign off, let me share a few more tips that have helped me achieve bread-making success:
Use a kitchen scale for accurate measurements – this is especially important when baking!
Don’t over-knead the dough – over-kneading can result in a tough bread.
Be patient – bread-making takes time and patience. Don’t rush the process!
I’d love to hear how this italian herb and cheese bread turns out for your family – drop me a comment! Happy cooking, and I hope this italian herb and cheese bread becomes as beloved in your kitchen as it is in mine!
PrintItalian Herb and Cheese Bread: A Family Favorite
This Italian herb and cheese bread is soft, flavorful, and perfect for sandwiches or enjoying on its own!
- Prep Time: 15
- Cook Time: 35
- Total Time: 110
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons olive oil
- 2 teaspoons Italian herb blend
- 1 cup shredded mozzarella cheese
Instructions
- In a large bowl, combine flour, salt, sugar, and yeast.
- Add warm water and olive oil, and mix until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 375°F (190°C).
- Punch down dough and turn it out onto a lightly floured surface.
- Sprinkle Italian herbs and mozzarella cheese over the dough.
- Knead the cheese and herbs into the dough until evenly distributed.
- Shape the dough into a loaf and place it in a greased loaf pan. Bake for 30-35 minutes, or until golden brown.
Notes
For a richer flavor, use bread flour instead of all-purpose flour. You can also add other cheeses, such as parmesan or provolone. Let the bread cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 20
Keywords: italian bread, cheese bread, herb bread