This italian herb and cheese bread recipe has been a lifesaver on countless occasions, especially when I need a crowd-pleasing appetizer or a simple side dish. I’ve made it for potlucks, barbecues, and even just a cozy night in with the family. It’s incredibly versatile, and you can easily customize it to suit your own tastes. Sometimes I add a little bit of garlic powder for extra flavor, or a sprinkle of red pepper flakes for a bit of a kick. It’s also fantastic with different types of cheese.
Trust me, once you try this italian herb and cheese bread, you’ll be hooked. It’s so easy to make, and the results are simply amazing. So, let’s get started, shall we? I’m so excited to share my recipe with you, and I know you and your family will love it just as much as mine does.
Ingredients for the Perfect Loaf
- 3 cups all-purpose flour, plus more for dusting
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for drizzling
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried Italian herb seasoning
- 2 cloves garlic, minced (optional)
- 2 tablespoons melted butter
Okay, let’s break down these ingredients for our italian herb and cheese bread. I always use good quality flour. It makes a huge difference in the texture of the bread. I’ve tried using cheaper flour before, and the bread just doesn’t rise as nicely. The protein content in high-quality flour contributes to better gluten development, resulting in a chewier and more satisfying bread.
When making italian herb and cheese bread, you can find the active dry yeast in the baking aisle of any grocery store. Just make sure it’s not expired, or your bread won’t rise properly. I’ve definitely learned that the hard way! Expired yeast loses its potency, and your dough won’t rise as expected.
Here’s a italian herb and cheese bread trick I learned from my mom: dissolve the sugar and yeast in warm water and let it sit for about 5-10 minutes until it gets foamy. This ensures that the yeast is active and ready to go. Trust me, it makes a big difference! I also like to add a little bit of extra olive oil to the dough. It helps to keep the bread nice and soft. I use a really good extra virgin olive oil; I think it adds a wonderful flavor to the italian herb and cheese bread.
For the cheese, I usually go with a combination of mozzarella and Parmesan. The mozzarella gives the bread a nice, stretchy, cheesy texture, while the Parmesan adds a salty, savory flavor. But feel free to experiment with different cheeses! Provolone, fontina, or even a little bit of asiago would all be delicious. Also, if you are using fresh mozzarella, be sure to squeeze out the excess moisture before adding it to the dough so it will not have a soggy result. Fresh mozzarella tends to release a lot of water during baking, which can make the bread soggy.
As for the herbs, I just use a store-bought italian herb seasoning blend. It’s quick and easy, and it has all the herbs I need. But if you have fresh herbs on hand, feel free to use those instead! Fresh basil, oregano, and thyme would all be wonderful. I usually add a little bit of garlic to my italian herb and cheese bread, but you can leave it out if you’re not a fan. Just make sure to mince it really finely so it doesn’t overpower the other flavors. Sometimes, I’ll even throw in a pinch of red pepper flakes for a little bit of a kick. I’ve found that a dash of garlic powder also enhances the flavor.
And finally, the melted butter. I brush it on top of the bread before baking to give it a nice golden brown color and a rich, buttery flavor. You could use olive oil instead, but I think the butter just adds a little something special.
Shopping Tip: When buying Parmesan, look for the ones that are freshly grated instead of the powdered or canned kinds, as it gives a better and fresher taste.
When storing leftover italian herb and cheese bread ingredients like the cheeses, be sure to keep them in an airtight container in the refrigerator to maintain their freshness. This prevents the cheese from drying out or absorbing odors from other foods in the refrigerator.
How to Make – Step-by-Step
- In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy. This step is crucial for activating the yeast, ensuring your italian herb and cheese bread rises beautifully. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Gradually add the remaining flour, mixing until the dough comes together. Don’t worry if your italian herb and cheese bread looks a little rough at this stage; we’ll knead it into perfection.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be soft and slightly tacky, but not sticky. I learned the hard way with italian herb and cheese bread that too much flour will make the bread tough, so resist the urge to add more unless absolutely necessary.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. While the italian herb and cheese bread is rising, I usually catch up on some reading or do a quick tidy-up around the house. It’s amazing how much you can get done while waiting for dough to rise! In my kitchen, italian herb and cheese bread usually takes about an hour and a half to rise, but it can vary depending on the temperature of your kitchen.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough to release the air. Turn it out onto a lightly floured surface and gently shape it into a loaf. Place the loaf on the prepared baking sheet. At this point you can also get creative and make Cheesy Herb Bread Sticks.
- In a small bowl, combine the mozzarella cheese, Parmesan cheese, italian herb seasoning, and minced garlic (if using). Sprinkle the cheese mixture evenly over the top of the loaf. Your italian herb and cheese bread should smell like a pizzeria in the making at this point! I love to use freshly grated cheese for this step.
- Bake for 25-30 minutes, or until the bread is golden brown and the cheese is melted and bubbly. During the last few minutes of baking, I like to keep a close eye on the bread to make sure the cheese doesn’t burn.
- Melt the butter and brush it over the top of the baked bread. Let cool slightly before slicing and serving. This step is optional, but I think it adds a nice touch of flavor and shine to the finished italian herb and cheese bread.
Family-Tested Shortcut: If you’re short on time, you can use store-bought pizza dough instead of making your own. Just be sure to adjust the baking time accordingly.
Serving Suggestions
Okay, now for the best part: serving this amazing italian herb and cheese bread! My family enjoys our italian herb and cheese bread when I serve it warm, right out of the oven, with a big bowl of pasta. It’s also fantastic with a simple salad or a bowl of soup. It is so good. The kids love dipping it in marinara sauce!
This italian herb and cheese bread is perfect for any occasion. It’s great for potlucks, barbecues, or even just a cozy night in with the family. I’ve even made it for holiday gatherings, and it’s always a hit. One year, I brought it to Thanksgiving, and it was gone before the turkey!
When it comes to presentation, I like to slice the bread into thick, rustic slices and arrange them on a platter. I sometimes add a sprig of fresh rosemary or thyme for a pop of color. It just makes it look a little more fancy, you know? If you have extra italian herb and cheese bread, you can use it to make grilled cheese sandwiches, croutons, or even bread pudding. It also freezes well, so you can always save some for later. Just wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to 2 months.
I’ve tried a few seasonal italian herb and cheese bread variations over the years. In the fall, I like to add a little bit of roasted butternut squash to the dough. It gives the bread a nice sweetness and a beautiful orange color. And in the spring, I sometimes add a handful of chopped fresh chives or parsley. My friends always ask for this italian herb and cheese bread recipe, and I’m always happy to share it. It’s just one of those recipes that everyone loves.
Go-to Side Dishes: A simple garden salad with a light vinaigrette or a hearty tomato soup always pairs well. A glass of red wine is a great addition for the adults!
Frequently Asked Questions
Okay, let’s tackle some frequently asked questions about this italian herb and cheese bread. I’ve heard it all over the years, from “My dough didn’t rise!” to “My cheese slid right off!” Don’t worry, I’ve got you covered.
Q: My dough didn’t rise. What did I do wrong?A: This is a common one! Make sure your yeast isn’t expired. You know what I do when my italian herb and cheese bread doesn’t rise? I buy new yeast. Expired yeast is a bread baker’s worst enemy. Also, the water needs to be warm, not hot. Too hot, and you’ll kill the yeast. Also, make sure the location where you’re letting the dough rise is warm enough, but not too hot.
Q: Can I use fresh herbs instead of dried?A: Absolutely! You know what I do when my italian herb and cheese bread calls for herbs? I love to use fresh herbs in my italian herb and cheese bread. Just use about twice the amount of fresh herbs as you would dried. So, if the recipe calls for 2 tablespoons of dried italian herb seasoning, use 4 tablespoons of fresh, chopped herbs.
Q: Can I use different types of cheese?A: Of course! I love experimenting with different cheeses in my italian herb and cheese bread. Provolone, fontina, asiago – they all work great. You know what I do when my italian herb and cheese bread is not cheesy? Just use what you like! My family loves it when I add a little bit of spicy pepper jack cheese for a kick.
Q: How do I prevent the cheese from sliding off the bread?A: Ah, the dreaded cheese slide! You know what I do when my italian herb and cheese bread has cheese sliding off? Make sure the dough is slightly tacky before you sprinkle the cheese on top. This will help the cheese adhere better. You can also gently press the cheese into the dough before baking.
Q: Can I make this recipe ahead of time?A: Yes, you can! You know what I do when my italian herb and cheese bread needs to be made ahead? You can prepare the dough up to the point of shaping it into a loaf. Then, cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes before shaping and baking as directed.
Q: Can I freeze this bread?A: Absolutely! You know what I do when my italian herb and cheese bread turns into a frozen treat? Let the bread cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
Q: What if I don’t have italian herb seasoning?A: No problem! You know what I do when my italian herb and cheese bread calls for italian herb seasoning but I don’t have any? You can make your own by combining equal parts dried basil, oregano, rosemary, thyme, and marjoram. Add a little garlic powder too for extra flavor!
Q: How do I get the bottom of the bread crispy?A: This is one of my favorite things too. You know what I do when my italian herb and cheese bread is not crispy? Try baking the bread on a pizza stone or baking steel. The stone or steel will help to distribute the heat evenly and create a crispy crust. You can also try placing a baking sheet on the bottom rack of the oven while the bread is baking. This will help to reflect the heat back up onto the bottom of the bread.
My Final Thoughts
This italian herb and cheese bread recipe holds a special place in my heart because it’s a reminder that simple things can bring so much joy. It’s a recipe that’s been passed down through my family, and I hope it will be passed down through yours as well. It’s one of those recipes that just brings everyone together, and it always makes me feel good to see my family enjoying something I’ve made with my own two hands.
And here are a few of my italian herb and cheese bread Pro Tips:
- Don’t over-knead the dough. Over-kneading will result in a tough bread.
- Let the dough rise in a warm, draft-free place. This will ensure that the yeast activates properly and the bread rises nicely.
- Don’t skip the melted butter on top. It adds a touch of richness and helps the bread to brown beautifully.
Over the years, I’ve tried so many different variations of this italian herb and cheese bread. My husband loves it when I add some sun-dried tomatoes to the dough, while my kids are big fans of the pepperoni version. I’ve even made a sweet version with cinnamon and sugar. The possibilities are endless! Remember, it’s yours to play with and make your own!
I hope you’ll give this italian herb and cheese bread recipe a try. It’s so easy to make, and the results are simply amazing. I know you and your family will love it just as much as mine does. I hope that when you make it, it brings as much warmth and happiness to your home as it does to mine. This Southern Cornbread Poppers is a winner. Enjoy every cheesy, herby bite, and don’t be afraid to get creative!
You can check out these external links as well:
PrintDelicious Italian Herb And Cheese Bread: 8 Easy Steps
This Italian Herb Cheese Bread is soft, chewy, and packed with flavor. It’s perfect as a side dish or appetizer!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 loaf of bread, sliced
- 1/2 cup butter, softened
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons Italian herb blend
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine softened butter, olive oil, minced garlic, and Italian herb blend.
- Spread the butter mixture evenly over each slice of bread.
- Sprinkle mozzarella and Parmesan cheese over the buttered bread slices.
- Arrange the bread slices on a baking sheet.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
- Enjoy!
Notes
For an extra kick, add a pinch of red pepper flakes to the butter mixture.