Description
This Italian Herbs Cheese Bread is a savory, aromatic loaf bursting with classic Italian flavors and loaded with melted mozzarella and Parmesan cheeses. Perfect for sandwiches, grilled cheese, or enjoyed warm on its own, this homemade bread combines a blend of dried Italian herbs and garlic powder for a fragrant and delicious twist. Easy to make and ideal for sharing, it offers a satisfying texture and rich cheesy taste that pairs wonderfully with any meal.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1 tsp salt
- 1 tbsp dried Italian herb blend
- 1 tsp garlic powder
Wet Ingredients
- 1 cup warm water (about 110°F)
- 2 tbsp olive oil
Cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 tbsp olive oil (for brushing)
- 1 tsp dried oregano (for topping)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, salt, dried Italian herb blend, and garlic powder until evenly combined.
- Add Wet Ingredients and Form Dough: Pour in the warm water and olive oil, stirring with a wooden spoon or dough hook until a soft dough forms that just comes together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead vigorously for 6 to 8 minutes until smooth and elastic. This develops the gluten for a good bread structure.
- First Rise: Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
- Shape and Fill: Punch down the risen dough to release gases and roll it out on a floured surface into a large 9×13 inch rectangle. Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the surface.
- Roll and Seal: Starting from the long edge, tightly roll the dough into a log. Pinch the seams and ends to seal firmly so the cheese stays inside during baking.
- Second Rise: Place the rolled loaf seam-side down on a parchment-lined baking sheet. Cover loosely and allow it to rise again for 30 minutes to become puffy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the top of the loaf with olive oil for a golden crust and sprinkle dried oregano evenly over it for extra Italian flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Let the bread cool slightly on a wire rack before slicing into 10 to 12 pieces. Serve warm or at room temperature as a flavorful side or sandwich base.
Notes
- For extra flavor, add sun-dried tomatoes or chopped olives evenly over the dough before rolling it up.
- This bread makes excellent grilled cheese or sandwich slices, pairing well with Italian cold cuts or fresh vegetables.
- Store leftovers wrapped in foil or in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Use warm water around 110°F to activate the yeast without killing it for optimal rise.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
