Italian Cheese and Herb Bread

A bread loaf cut in half on a cutting board.

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5 from 1 vote

Italian Cheese and Herb Bread

My homemade Italian Cheese and Herb Bread is a soft and tender loaf with a light crumb and a golden crust.

Prep Time10

Cook Time20

Rising time1 10

Total Time1 40

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, Italian

Diet: Halal, Vegetarian

Servings: slices

Calories: 101kcal

Author: Ayla Clulee

Ingredients

3 ¼ cups plain white flour / all-purpose flour (14 oz/390 grams)
2 ¼ teaspoon fast action dry yeast (1 small pack)
1 teaspoon caster sugar
¾ cup milk (lukewarm)
¼ cup water (lukewarm)
1 teaspoon salt
2 tablespoon olive oil

For the Herb and Cheese Topping

¾ cup shredded mozzarella
¼ cup grated parmesan
1 ½ tablespoon olive oil
1 clove garlic (minced)
1 tablespoon flat-leaf parsley leaves (finely chopped)
1 teaspoon dried oregano
⅙ teaspoon salt

US Customary - Metric

Instructions

In a small bowl, combine the milk, water, dry yeast, and caster sugar.
Let it sit for about 5 minutes until the mixture becomes frothy.
Add the flour, olive oil, and salt, and mix everything together until a soft, smooth, and elastic dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If you’re using a mixer, about 5 minutes is enough. The dough should feel soft to the touch, not sticky. If it sticks too much, add a small amount of flour, one tablespoon at a time.
Preheat your oven to 180°C (356°F), grease a baking dish size of 13"x9" (33cmx23cm) with olive oil, and line it with parchment paper.
While the dough is rising, prepare the filling. In a small bowl, mix together the olive oil, minced garlic, parsley, oregano, and a pinch of salt. Set it aside so the flavors can come together.
Once the dough has risen, gently press it down to release the air. Transfer it to a floured surface and divide it evenly into two portions, since you’re making two loaves.
Roll each portion into a rectangle, roughly about 9x13 inches(23x33 cm). Starting from one long side, roll each piece into a log.
Place each shaped loaf onto a lined baking tray or into loaf tins. If you don’t have a tin, you can use a kitchen towel to support the shape; just roll it up and secure it with cling film and a rolling pin to form a baguette-style holder.
Cover the loaves loosely and let them rise again for 25 to 30 minutes, until slightly puffy.
Preheat your oven to 180°C (350°F). Gently transfer the loaves to a baking tray lined with silicon paper.
Brush the herb mixture over the surface of each piece of loaf, making sure to spread it evenly. Sprinkle the mozzarella and Parmesan over the top.
Bake the loaves for 30 to 35 minutes, until golden brown on top. Let them cool slightly before slicing so the texture settles nicely.

Notes

Don’t add too much extra flour while kneading; the dough should stay soft.
Give the dough enough time to rise. Follow the recipe's instructions for the recommended rising times to ensure a light and fluffy texture.
Feel free to experiment with different types of cheese to add variety to your bread.
Use freshly grated cheese for better melt and flavor.
This easy Italian cheese bread recipe is best enjoyed warm when the cheese is gooey and irresistible. Serve it fresh from the oven or reheat slices in a preheated oven for a few minutes before serving.
Let the bread cool a bit before slicing to avoid a gummy texture.
If the top browns too quickly, loosely cover with foil during baking.

Nutrition