Italian Herbs and Cheese Bread
A warm, golden loaf bread infused with garlic, Italian herbs, and two types of cheese, showcasing a crisp crust and a soft, pillowy interior.
Ingredients
For the Base
- 3.5 cups all-purpose flour Sifted before measuring
- 2.25 teaspoons active dry yeast (1 packet) Ensure yeast is active
- 1 tablespoon sugar Helps activate the yeast
- 1.5 teaspoons salt Enhances flavor
- 1 cup warm water (110°F) Important for activating yeast
- 3 tablespoons olive oil Adds moisture and flavor
For the Herb Butter
- 4 tablespoons butter (softened) Use plant-based butter for a vegan option
- 3 cloves garlic (minced) Adjust according to preference
- 1.5 tablespoons dried Italian herb blend Can substitute with fresh herbs
For the Filling
- 1 cup shredded mozzarella cheese Can use dairy-free option
- 0.5 cup grated parmesan cheese For enhanced flavor
- 2 tablespoons fresh parsley (chopped) For garnish
Instructions
Activate the yeast
- In a large bowl, combine warm water (110°F), sugar, and yeast. Let sit for 5 minutes until foamy.
Make the dough
- To the foamy yeast mixture, add olive oil, 3 cups of the flour, and salt. Mix until a shaggy dough forms.
Knead until smooth
- Knead on a floured surface for 6–8 minutes until smooth and elastic, adding the remaining flour as needed.
First rise
- Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
Prepare the herb butter and assemble
- Meanwhile, mix softened butter with garlic and dried herbs. Roll dough into a 12×18 inch rectangle, spread with herb butter, and sprinkle with mozzarella, parmesan, and parsley.
- Roll tightly from the long side, pinch seam to seal, and place in a greased 9×5-inch loaf pan. Let rise another 30–45 minutes.
Bake and finish
- Bake in a preheated 375°F oven for 30–35 minutes until golden brown and hollow-sounding when tapped.
Notes
Slice while warm for gooey cheese or allow 10–15 minutes for cleaner slices. Brush with olive oil or melted butter for extra flavor.