Italian Herbs and Cheese Bread
A soft yeast bread loaded with mozzarella and Parmesan, enhanced with aromatic Italian herbs. Perfect for sandwiches, toasting, or as a side dish.
Ingredients
For the Dough
- 4 cups all-purpose flour Bread flour can be used for a chewier texture.
- 1 packet active dry yeast (2¼ teaspoons) Instant yeast can be used; skip activation wait.
- 1¾ cups warm water (about 110°F) Check temperature to ensure yeast activation.
- 1 tablespoon salt Reduce to 2 teaspoons for lower sodium.
- 1 tablespoon sugar Helps activate the yeast.
- 2 tablespoons dried Italian herbs Or mix 1 tsp dried oregano + 1 tsp dried basil + ½ tsp dried thyme.
- 1 cup shredded mozzarella cheese Use low-moisture mozzarella to prevent excess water.
- ½ cup grated Parmesan cheese Can substitute with Pecorino Romano.
- Extra flour for dusting Use sparingly to avoid a heavy loaf.
Instructions
Preparation
- In a mixing bowl, combine warm water, sugar, and yeast. Stir briefly and let sit until frothy, about 5–10 minutes.
- Add flour, salt, herbs, mozzarella, and Parmesan to the yeast mixture. Stir with a wooden spoon or dough hook until a sticky dough forms.
- Turn the sticky dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1–2 hours.
- Punch down the dough, shape it into a loaf, and place in a greased loaf pan. Let rise for 30 minutes.
- Preheat the oven to 450°F and place a pan of water on the bottom rack to create steam.
- Bake for 25–30 minutes until golden brown and sounds hollow when tapped. Let cool on a wire rack before slicing.
Notes
For a glossy crust, brush with olive oil after baking. Store in a paper bag for up to 2 days or refrigerate for up to 5 days.