Name: Italian Herbs and Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1 packet (2¼ teaspoons) active dry yeast; 1¾ cups warm water (about 110°F / 43°C); 1 tablespoon sugar; 1 tablespoon salt; 2 tablespoons Italian herb mix (dried basil, oregano, thyme & rosemary); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Extra flour for dusting

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A classic homemade Italian bread bursting with aromatic herbs and gooey melted cheese, this Italian Herbs and Cheese Bread is everything I want in a loaf. It’s got a perfectly crispy crust and a soft, flavorful interior that makes it ideal as a savory side dish, a hearty snack, or the base for a gourmet sandwich. It brings the warmth and aroma of a bakery straight into my kitchen.

Italian Herbs and Cheese Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups all‑purpose flour

1 packet (2¼ teaspoons) active dry yeast

1¾ cups warm water (about 110°F / 43°C)

1 tablespoon sugar

1 tablespoon salt

2 tablespoons Italian herb mix (dried basil, oregano, thyme & rosemary)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Extra flour for dusting

Directions

In a large mixing bowl, I combine the warm water, yeast, and sugar. I let it sit for about 5 minutes until it gets foamy.

Then I add the flour, salt, Italian herbs, mozzarella, and Parmesan. I stir with a wooden spoon until a sticky dough forms.

On a floured surface, I knead the dough for about 8–10 minutes until it's smooth and elastic, adding more flour if needed.

I place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for 1–2 hours until it doubles in size.

After that, I punch down the dough, shape it into a loaf (or use a greased bread pan), and let it rise again for another 30 minutes.

While the dough is rising, I preheat the oven to 450°F (230°C). For a crispy crust, I sometimes place a shallow pan of water on the oven floor to create steam.

I bake the bread for 25–30 minutes, until it's golden brown and sounds hollow when tapped. The internal temperature should be about 200–210°F.

Once baked, I let the bread cool on a wire rack before slicing and serving it warm or at room temperature.

Servings and timing

This recipe makes about 8 generous slices.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Rising Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

Calories: ~200 per serving

Variations

When I want to switch things up, I’ll add chopped sun-dried tomatoes or olives to the dough for extra bursts of flavor. Sometimes I mix in shredded cheddar or provolone instead of mozzarella for a sharper taste. For heat, a pinch of crushed red pepper flakes goes a long way. And for a garlic-forward loaf, I’ll add garlic powder or roasted minced garlic to the dough before kneading.

Storage/Reheating

I store leftover bread in an airtight container or zip-top bag at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. To reheat, I slice and toast it lightly or wrap it in foil and warm it in a 350°F oven for 10–15 minutes. It comes out nearly as fresh as the day it was baked.

FAQs

How do I know when the dough has risen enough?

I look for it to double in size, which usually takes 1 to 2 hours. If I press a finger gently into the dough and the indentation stays, it’s ready.

Can I use fresh herbs instead of dried?

Yes, I sometimes use fresh herbs for a more vibrant flavor. I just triple the amount since dried herbs are more concentrated.

Why is my bread dense instead of airy?

That often happens if the yeast wasn’t active or the dough didn’t rise enough. I always make sure my yeast is foamy before mixing, and I give the dough plenty of rising time.

What’s the purpose of the steam in the oven?

Adding steam helps the crust get extra crispy. I place a pan of hot water on the bottom rack, especially when I want a bakery-style finish.

Can I make this bread without cheese?

Absolutely. I’ve made it without cheese, and it still comes out flavorful from the herbs. I just consider adding a bit more olive oil or herbs to keep it rich.

Conclusion

This Italian Herbs and Cheese Bread brings everything I love about baking into one easy recipe: comfort, flavor, and that irresistible fresh-bread smell. It’s a versatile loaf I keep coming back to, whether I’m serving guests or just making something special for myself. I always make sure to have the ingredients on hand—it’s that good.

📖 Recipe:

Italian Herbs and Cheese Bread

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Author: Cheryl
Total Time: 2 hours 15 minutes
Yield: 1 loaf (about 8 slices)
Diet: Vegetarian

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Description

A homemade Italian bread with a crispy crust and soft interior, packed with aromatic herbs and gooey melted cheese. Perfect as a side, snack, or sandwich base.

Instructions

In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
Add the flour, salt, Italian herbs, mozzarella, and Parmesan. Stir with a wooden spoon until a sticky dough forms.
On a floured surface, knead the dough for 8–10 minutes until smooth and elastic, adding more flour as needed.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
Punch down the dough, shape it into a loaf (or place in a greased bread pan), and let it rise again for 30 minutes.
Preheat the oven to 450°F (230°C). For a crispier crust, place a shallow pan of water on the oven floor to create steam.
Bake the bread for 25–30 minutes, until golden brown and sounds hollow when tapped. Internal temperature should be 200–210°F.
Let the bread cool on a wire rack before slicing and serving warm or at room temperature.