Italian Herbs and Cheese Bread
Warm, cheesy, and fragrant with Italian herbs, this loaf is easy to make and perfect for a variety of occasions.
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.
Notes
For deeper flavor, swap half the all-purpose flour for bread flour. If using fresh herbs, use about three times the amount and chop finely. A blend of cheeses can provide different textures.