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Italian Herb and Cheese Bread Recipe

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★★★★★

5 from 136 reviews

This Italian Herb and Cheese Bread combines fragrant dried herbs and a blend of Parmesan and mozzarella cheeses to create a flavorful, aromatic loaf. Perfect as a side for pasta dishes, soups, or enjoyed on its own, this bread has a soft interior with a golden, crisp crust. The recipe uses active dry yeast and requires two rises to develop a light, airy texture baked to perfection in the oven.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes (optional)

Yeast Mixture

  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F/45°C)
  • 1 tsp sugar

Wet Ingredients and Cheese

  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture is frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, salt, dried oregano, dried basil, garlic powder, and crushed red pepper flakes if using. Stir these together to evenly distribute the herbs and spices.
  3. Combine wet and dry mixtures: Pour the frothy yeast mixture and olive oil into the bowl with the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, which develops gluten structure important for bread texture.
  5. First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size, allowing the yeast to ferment and the dough to expand.
  6. Preheat oven: Set your oven to 375°F (190°C) so it reaches the correct temperature by the time the dough is ready to bake.
  7. Incorporate cheeses: Punch down the risen dough to release excess air and fold in the grated Parmesan and shredded mozzarella evenly through the dough.
  8. Shape the loaf: Form the dough into a loaf shape and place it in a greased 9×5-inch loaf pan to hold its shape during the second rise and baking.
  9. Second rise: Cover the loaf and let it rise again for 30 minutes, allowing the dough to puff up for a lighter texture.
  10. Bake the bread: Bake the loaf in the preheated oven for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped, signalling it is fully cooked.
  11. Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps maintain the crust texture.

Notes

  • Use warm water at about 110°F/45°C to properly activate the yeast without killing it.
  • If you prefer less spice, omit the crushed red pepper flakes.
  • Allow the bread to cool completely before slicing to avoid a gummy texture inside.
  • For a stronger herb flavor, fresh oregano and basil can be substituted but use slightly more to compensate for dried herbs' concentrated flavor.
  • This bread freezes well; wrap cooled slices tightly and thaw at room temperature before reheating.

Keywords: Italian bread, herb bread, cheese bread, homemade bread, Parmesan, mozzarella, yeast bread, savory bread

Find it online: https://ricoloranz.com/italian-herb-and-cheese-bread-recipe/