Warm, cheesy, and studded with fragrant Italian herbs — this loaf brings bakery charm to your kitchen with minimal fuss. It’s the kind of bread that fills the house with an irresistible aroma and works perfectly for casual weeknight dinners, sandwich-making, or softening up a holiday spread. If you enjoy pairing homemade bread with easy, crowd-pleasing sandwiches like ham and cheese sliders, this loaf will become a regular on your baking roster.
Why you’ll love this dish
This Italian Herbs and Cheese Bread is comfort baking at its best. It combines simple pantry staples — flour, yeast, a handful of dried herbs, and two kinds of cheese — into a loaf that looks and tastes far more complicated than it is. It’s budget-friendly, quick to learn, and forgiving for new bakers.
"I made this for a family brunch and everyone went back for seconds — the crust was golden, the inside pulled apart with cheesy ribbons." — a typical home-baker review
Perfect occasions: weeknight dinners, soup nights, sandwich sides, or as an easy hostess contribution. The savory herb crust and cheesy crumb make it kid-friendly and adult-approved.
Step-by-step overview
You’ll proof the yeast, mix in the dry ingredients and cheeses, knead until smooth, then let the dough rise twice for structure and flavor. After shaping, a high-temperature bake with steam creates a crisp exterior and a tender, cheesy interior. Total active time is about 30–45 minutes; rising adds 1½–2½ hours depending on warmth.
What you’ll need
- 4 cups (about 500 g) all-purpose flour, plus extra for dusting
- 1 packet (2¼ teaspoons) active dry yeast
- 1¾ cups warm water (about 110°F / 43°C)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Extra flour for dusting
Notes and substitutions:
- For a deeper flavor, swap half the all-purpose flour for bread flour.
- If you only have fresh herbs, use about three times the amount and chop finely.
- Use a blend of cheeses (e.g., fontina + Parmesan) for different melty textures.
Step-by-step instructions
- Prepare the yeast: In a large bowl, stir the warm water and sugar until dissolved. Sprinkle the yeast over the surface. Wait 5 minutes until the mixture is frothy. If it doesn’t foam, the yeast may be dead — start with fresh yeast.
- Combine the dough: Add the flour, salt, dried herbs, shredded mozzarella, and grated Parmesan to the yeast mixture. Stir with a wooden spoon or dough hook until a sticky dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. Add small pinches of flour only if the dough is excessively sticky; the dough should remain slightly tacky.
- First rise (proof): Place the dough in a lightly greased bowl. Cover with a clean towel or plastic wrap and set in a warm, draft-free spot. Let rise 1–2 hours, or until doubled.
- Shape: Punch the risen dough gently to release air. Shape into a loaf or transfer into a greased 9×5-inch bread pan. Cover and let rise another 30 minutes until puffy.
- Preheat and prepare steam: Preheat your oven to 450°F (230°C). Place a shallow pan or tray on the bottom rack and pour hot water into it just before baking to create steam — this helps a crisp crust.
- Bake: Place the loaf in the oven. Bake 25–30 minutes until golden brown. The loaf should sound hollow when tapped and register 200–210°F (93–99°C) internally.
- Cool: Remove bread from the pan and cool on a wire rack for at least 20 minutes before slicing. This finishes the crumb and prevents a gummy interior.
Best ways to enjoy it
This bread shines warm with melting cheese and a good crust. Serve thick slices with olive oil and balsamic for dipping, alongside a bowl of tomato soup, or use it for robust sandwiches. It also pairs surprisingly well with south-of-the-border mains; for an unexpected party combo, serve slices next to hearty fare like beef and cheese chimichangas for a fun fusion spread.
Quick plating idea: slice on the bias, fan the pieces on a wooden board, and add a small bowl of herb-garlic butter or roasted red pepper tapenade.
Storage and reheating tips
- Counter: Store wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days. Avoid plastic if you want to preserve crust crispness.
- Refrigerator: Not recommended for long-term storage — refrigeration speeds staling. If you must, wrap tightly and use within 3–4 days.
- Freezer: Slice and double-wrap in plastic and foil (or use airtight freezer bags). Freeze up to 3 months. Thaw at room temperature and refresh in a 350°F (175°C) oven for 8–10 minutes.
- Reheating: Toast individual slices or re-crisp a whole loaf at 350°F (175°C) for 10–12 minutes. Rub a cut side with a little olive oil or butter for extra richness.
Food safety tip: cool completely before sealing for long-term storage to prevent condensation and soggy crust.
Pro chef tips
- Temperature matters: Aim for 110°F (43°C) water to wake the yeast without killing it. If your kitchen is cold, let the dough rise in the oven with the light on for a gentle warm environment.
- Even cheese distribution: Toss shredded cheese with a tablespoon of flour before adding to the dough to prevent large clumps and sinking.
- Generate steam: Pouring water into a preheated tray creates a thin steam burst that helps an open crust. Alternatively, spray the loaf with water right before it goes in.
- Don’t over-flour while kneading — too much will make the loaf dense. Use just enough to prevent sticking.
- Scoring: Lightly slash the top of the loaf with a sharp knife or lame to control expansion and create an attractive crust pattern.
Creative twists
- Garlic-herb: Add 1–2 cloves minced garlic in the dough or brush the top with garlic butter after baking.
- Olive and sun‑dried tomato: Fold in ½ cup chopped olives and ¼ cup chopped sun-dried tomatoes for a Mediterranean spin.
- Spicy pepper jack: Swap mozzarella for pepper jack for a subtle heat.
- Seeded top: Brush with egg wash and sprinkle sesame or poppy seeds before baking.
- Gluten-free: Use a commercial gluten-free all-purpose blend with xanthan gum and follow manufacturer hydration guidance — texture will differ.
Common questions
Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 30–45 minutes. Including two rises, expect 2–3 hours total, depending on ambient temperature.
Q: Can I use instant (rapid-rise) yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly with the dry ingredients and reduce the first proof time slightly. Expect a faster rise — monitor dough rather than the clock.
Q: Can I add fresh herbs instead of dried?
A: Absolutely. Use roughly three times the amount of fresh herbs and chop them finely. Fresh herbs will give a brighter, greener flavor but may add a touch more moisture.
Q: My bread tastes underbaked in the center — what went wrong?
A: Possible causes: oven temperature too low, loaf too large for the pan, or insufficient baking time. Use an instant-read thermometer; the center should reach 200–210°F (93–99°C). Also avoid slicing the loaf immediately after baking.
Q: Can I make the dough the night before?
A: Yes. After kneading, place the dough in the refrigerator for a slow overnight rise (retard). Bring it to room temperature before shaping and the second rise, then bake as directed.
Q: How should leftover slices be reheated for best texture?
A: Toast slices directly or warm in a 350°F (175°C) oven for 8–10 minutes. For a softer result, wrap in foil with a pat of butter before reheating.
Italian Herbs and Cheese Bread
Ingredients
Dry Ingredients
- 4 cups all-purpose flour, plus extra for dusting
- 1 packet active dry yeast (2¼ teaspoons)
- 1.75 cups warm water (about 110°F / 43°C)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
Cheesy Ingredients
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Dusting Ingredients
- Extra flour for dusting
Instructions
Prepare the Yeast
- In a large bowl, stir the warm water and sugar until dissolved. Sprinkle the yeast over the surface. Wait 5 minutes until the mixture is frothy.
Combine the Dough
- Add the flour, salt, dried herbs, shredded mozzarella, and grated Parmesan to the yeast mixture. Stir with a wooden spoon or dough hook until a sticky dough forms.
Knead
- Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic.
First Rise (Proof)
- Place the dough in a lightly greased bowl. Cover with a clean towel or plastic wrap and set in a warm, draft-free spot. Let rise 1–2 hours, or until doubled.
Shape
- Punch the risen dough gently to release air. Shape into a loaf or transfer into a greased 9×5-inch bread pan. Cover and let rise another 30 minutes until puffy.
Preheat and Prepare Steam
- Preheat your oven to 450°F (230°C). Place a shallow pan or tray on the bottom rack and pour hot water into it just before baking to create steam.
Bake
- Place the loaf in the oven. Bake 25–30 minutes until golden brown.
Cool
- Remove bread from the pan and cool on a wire rack for at least 20 minutes before slicing.