Delicious Italian Herb and Cheese Bread

Why I Love This Recipe

I love this bread because it’s the perfect mix of comfort and flavor. The dough is easy to work with, and the addition of garlic, Italian herbs, and cheese makes every bite savory and delicious. I also enjoy how flexible it is—I can switch up the cheese depending on what I have on hand, and it always turns out great. It smells incredible while baking, and there’s nothing better than slicing into a fresh, homemade loaf that’s still warm from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups all-purpose flour

• 1 ½ cups warm water

• 2 ¼ teaspoons active dry yeast

• 1 teaspoon salt

• 3 cloves fresh garlic, minced (or 1 teaspoon garlic powder)

• 1 tablespoon Italian herbs (rosemary, thyme, oregano)

• 1 teaspoon ground black pepper

• 1 ½ cups cheese of choice (mozzarella, cheddar, or Parmesan)

• 2 tablespoons melted butter

Directions

1. I start by activating the yeast—combining the warm water and active dry yeast in a bowl. I let it sit for 5–10 minutes until frothy.

2. In a large mixing bowl, I whisk together the flour, salt, herbs, and black pepper, then make a well in the center.

3. I pour in the activated yeast mixture, along with the minced garlic and 2 tablespoons of melted butter. I mix everything together until a shaggy dough forms.

4. I knead the dough on a lightly floured surface for 8–10 minutes, until it becomes smooth and elastic.

5. I gently fold in the cheese, kneading it just enough to distribute it evenly throughout the dough.

6. I place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled in size—this usually takes 1 to 2 hours.

7. Once risen, I punch down the dough, shape it into a loaf, and place it on a baking sheet lined with parchment paper. I let it rise again for about 30 minutes.

8. While it rises, I preheat the oven to 375°F (190°C).

9. Before baking, I brush the top of the dough with a little more melted butter for a golden finish.

10. I bake the loaf for 25–30 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.

Servings and Timing

• Yield: 1 loaf

• Prep Time: 15 minutes

• Rise Time: 1.5 to 2.5 hours total

• Cook Time: 30 minutes

• Total Time: 45 minutes (active), plus rising time

Variations

• I often switch up the cheese depending on the occasion—sharp cheddar for bold flavor or Parmesan for a salty kick.

• I sometimes add chopped sun-dried tomatoes, chili flakes, or caramelized onions for even more depth.

• For a crustier loaf, I brush the bread with an egg wash instead of butter before baking.

• If I want to make rolls instead of a full loaf, I divide the dough after the first rise and bake in muffin tins or shape them into small rounds.

• A sprinkle of sea salt or extra herbs on top gives a rustic bakery-style finish.

Storage/Reheating

This bread is best enjoyed fresh, but I store any leftovers wrapped in foil or a bread bag at room temperature for up to 3 days. To reheat, I warm slices in the oven at 300°F for 5–10 minutes or toast them lightly. I also freeze slices wrapped in plastic and foil—perfect for pulling out one at a time whenever I need a quick bite.

FAQs

Can I make this dough ahead of time?

Yes, I often prepare the dough and let it rise in the refrigerator overnight. It develops even more flavor this way. When I’m ready to bake, I let it come to room temperature before shaping and baking.

Can I use instant yeast instead of active dry?

Absolutely. I just skip the activation step and mix it directly with the flour, then add the warm water and other ingredients as normal.

What cheese works best?

I usually use mozzarella for meltiness, Parmesan for sharpness, or cheddar for a rich bite. A blend works beautifully too.

How do I keep the bread soft?

I store it in a sealed bag once cooled, and if I want extra softness, I place a piece of paper towel inside to absorb excess moisture and prevent it from drying out.

Can I bake this in a loaf pan?

Yes. If I want a taller, sandwich-style loaf, I shape it and bake it in a greased 9×5 loaf pan. The bake time stays about the same—just check for golden color and a hollow sound when tapped.

Conclusion

This Delicious Italian Herb and Cheese Bread is a flavorful, comforting loaf that I can serve with almost anything—or enjoy all on its own. From the tender crumb to the melted pockets of cheese and fragrant herbs, it’s a homemade bread I never get tired of baking (or eating). Whether for a dinner party or just a weekend treat, it’s always a crowd-pleaser.

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