Description
This Italian Herbs and Cheese Bread recipe combines aromatic Italian seasoning and garlic with rich mozzarella and Parmesan cheeses folded directly into a soft, chewy dough. Perfectly baked to a golden crust, this loaf offers a flavorful homemade bread experience that’s ideal as a side for Italian dishes or enjoyed alone as a savory snack.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil
Cheese and Herbs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, mix together the all-purpose flour, active dry yeast, sugar, salt, Italian seasoning, and garlic powder until thoroughly combined.
- Add Wet Ingredients: Pour the warm water and olive oil into the dry ingredients. Stir with a wooden spoon or use a stand mixer until a sticky dough forms.
- Knead the Dough: Transfer the sticky dough to a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it with a clean towel, and set it in a warm place to rise for about 1 hour or until it doubles in size.
- Preheat Oven: While the dough is rising, preheat the oven to 375°F (190°C).
- Incorporate Cheese and Herbs: After the dough has risen, punch it down gently to release trapped air. Fold in the shredded mozzarella, grated Parmesan, and chopped parsley evenly throughout the dough.
- Shape the Loaf: Form the dough into a loaf shape and place it onto a greased baking sheet or into a loaf pan for better structure.
- Final Rest: Let the loaf rest uncovered for 10 to 15 minutes to allow a final rise before baking.
- Bake: Bake the loaf in the preheated oven for 25 to 30 minutes until the crust turns golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool for several minutes before slicing to allow the cheese inside to set perfectly.
Notes
- Use warm water (around 110°F/43°C) to activate the yeast properly without killing it.
- Allowing the dough to rise fully results in a lighter, airier bread.
- Folding the cheese into the dough after the first rise preserves its texture and prevents it from melting too much during mixing.
- Using a loaf pan will help maintain shape, but a baking sheet works for a more rustic crust.
- Letting the bread cool before slicing prevents the cheese from oozing out and maintains loaf integrity.
