This garlicky, cheesy loaf fills the kitchen with irresistible aroma and comes together on a busy weeknight or a relaxed weekend brunch. Italian Herbs and Cheese Bread blends softened butter, minced garlic, dried Italian herbs, mozzarella and Parmesan into a tender yeasted loaf — perfect warm from the oven with a salad or dipped in marinara. If you like bold, savory bakes (or even something like a meaty handheld such as beef and cheese chimichangas), this bread hits the same comforting notes.

Table of Contents hide

1 Why you’ll love this dish

2 How this recipe comes together

3 What you’ll need

4 Step-by-step instructions

5 Best ways to enjoy it

6 Storage and reheating tips

7 Pro chef tips

8 Creative twists

9 Common questions

10 Italian Herbs and Cheese Bread

Why you’ll love this dish

This bread feels indulgent but is surprisingly straightforward. It’s:

Hands-on enough to feel homemade, but not technical.
Economical: pantry staples plus two cheeses make a big impact.
Versatile: serve it with soup, alongside pasta, or make sandwiches.

"We tore into this loaf while it was still warm—the garlic butter and molten mozzarella made it impossible to wait." — a reader who served it at a family dinner

Make it for weeknight dinners, holiday spreads, potlucks, or when you want fresh-baked bread without a long process.

How this recipe comes together

Brief preview so you know what to expect: activate yeast, mix a simple dough, knead until smooth, let it rise until doubled, spread it out, layer on garlic-herb butter and cheeses, roll into a loaf, give it a short second rise, then bake until golden. Total active hands-on time is about 30–40 minutes; including rises plan roughly 2–2.5 hours from start to finish. No fancy equipment required — a bowl, rolling pin (or hands), and a loaf pan are all you need.

What you’ll need

3½ cups all-purpose flour (divided: 3 cups + remaining as needed)
2¼ teaspoons active dry yeast (1 packet)
1 tablespoon sugar
1½ teaspoons salt
1 cup warm water (110°F) — warm, not hot, to activate yeast
3 tablespoons olive oil
4 tablespoons butter (softened)
3 cloves garlic (minced)
1½ tablespoons dried Italian herb blend
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
2 tablespoons fresh parsley (chopped)

Notes/substitutions inline: use instant yeast but mix it with the flour and add directly to warm liquid if you prefer (reduce proofing time slightly). Swap part of the mozzarella for provolone or fontina for a different melt and flavor. For dairy-free, use vegan butter and a plant-based shredded cheese.

Step-by-step instructions

Proof the yeast: In a large bowl, whisk warm water (110°F) with sugar. Sprinkle the active dry yeast on top and let sit for 5 minutes. It should get foamy — that’s a healthy sign.
Make the dough: Add olive oil, 3 cups of the flour, and salt to the yeast mixture. Stir until a shaggy dough forms. Add remaining flour as needed later while kneading.
Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. Add a tablespoon of flour at a time only if the dough is too sticky. The dough should be tacky but pull away from your hands.
First rise: Place the dough in a lightly oiled bowl, turning once so the top is oiled. Cover with plastic wrap or a damp towel and let rise in a warm place for about 1 hour, until doubled.
Prepare herb butter: While the dough rises, mix softened butter with minced garlic and the dried Italian herbs. Set aside.
Shape and fill: Punch down the risen dough. Roll it into a 12×18 inch rectangle on a floured surface. Spread the garlic-herb butter evenly over the dough. Sprinkle mozzarella, parmesan, and chopped parsley on top.
Roll and pan: Tightly roll the dough from the long side into a log. Pinch the seam to seal. Place seam-side down into a greased 9×5-inch loaf pan.
Second rise: Cover and let rise for 30–45 minutes until puffy.
Bake: Preheat the oven to 375°F. Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. An internal temperature around 190–200°F indicates doneness.
Rest and serve: Let the loaf rest 10 minutes in the pan, then remove to a rack. Slice warm for best melty-cheese experience.

Best ways to enjoy it

Serve warm with a brush of extra melted butter or a drizzle of good olive oil. Pairings:

Classic pair: bowl of marinara or tomato-basil soup for dipping.
Italian dinner: alongside pasta or a Caesar salad.
Sandwich base: slice and use for warm grilled sandwiches with roasted vegetables or deli meats.
Sweet finish suggestion: if you’re finishing a dinner party on a sweet note, follow this savory loaf with a simple dessert like a butterscotch randy recipe for contrast.

For presentation, slice on a bias and fan pieces on a wooden board. Garnish with extra chopped parsley.

Storage and reheating tips

Room temp: Store in a paper bag or loosely wrapped in foil at room temperature for 1–2 days to preserve crust texture. Keep out of direct heat.
Refrigeration: If you won’t eat it within 48 hours, wrap tightly and refrigerate up to 4 days. Refrigeration can dry bread faster, so reheat before serving.
Freezing: Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Reheat slices in a 350°F oven for 8–10 minutes, or microwave individual slices for 20–30 seconds then finish in a skillet or oven to restore crispness. For a crisp crust, reheat wrapped in foil at 300–350°F for 10–15 minutes.

Food safety note: don’t leave cheese-containing foods out longer than 2 hours at room temperature (1 hour if ambient temperature is above 90°F).

Pro chef tips

Yeast temperature: Water between 105–115°F wakes yeast without killing it. If you don’t have a thermometer, warm to the touch but not hot.
Dough feel: The dough should be slightly tacky, not wet. Add flour sparingly during kneading.
Flavor depth: Sauté the garlic briefly in the butter for a mellower, nutty garlic flavor before spreading. Raw garlic gives a punchier profile.
Even filling: Spread butter to the edges but leave a small border (¼-inch) to help seal the roll. Press fillings lightly to avoid large air pockets.
Sealing: Pinch seam and ends well; tuck ends under slightly before placing in the pan to stop cheese from oozing out.
Doneness test: Tap the bottom of the loaf (once removed from pan) — it should sound hollow. Internal temp target is 190–200°F.

Creative twists

Extra fillings: Add sun-dried tomatoes, sliced roasted peppers, or chopped olives before rolling.
Cheese swaps: Use fontina, asiago, or sharp cheddar for stronger profiles.
Herb variations: Fresh rosemary or thyme can boost aroma; mix fresh with dried but reduce quantity since fresh is more potent.
Spicy version: Add thinly sliced jalapeños or red pepper flakes to the butter.
Whole-grain: Substitute up to 1 cup of whole wheat flour — the loaf will be denser; add an extra tablespoon of water if needed.
Vegan option: Use vegan butter and shredded plant-based cheese; proofing and technique remain the same.

Common questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it with the flour (not proofed in the water). The dough may rise slightly faster; still allow it to double in a warm place.

Q: Can I make the dough ahead and refrigerate overnight?
A: Absolutely. After the first knead, place dough in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. The slow rise develops flavor. Remove dough 1–2 hours before shaping to warm slightly, then continue with the recipe.

Q: How do I prevent the cheese from leaking during baking?
A: Seal the seam tightly and tuck ends under. Use firmer shredded cheeses (or combine with a small amount of grated Parmesan) which are less likely to create large melted pools that escape.

Q: Is there a good way to re-crisp the crust after microwaving?
A: Yes — after microwaving briefly, finish slices in a hot skillet or under the broiler for 1–2 minutes, watching closely so they don’t burn.

Q: What temperature should I check for to ensure the loaf is fully baked?
A: Aim for an internal temperature of 190–200°F for a fully baked, moist loaf.

If you want recipe ideas that pair well with this loaf, check the dessert suggestion earlier in the article for a complementary sweet finish.