Name: Italian Herb and Cheese Bread: Discover Easy Baking!
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Italian-Inspired
Ingredients: 3 cups all-purpose flour or bread flour; 2 1/4 tsp instant yeast; 1 tbsp granulated sugar; 1 tsp salt; 1 tbsp Italian seasoning blend (or mix of dried basil, oregano, parsley, thyme); 1/2 tsp garlic powder (optional); 1 cup warm water or milk (about 110°F); 2 tbsp olive oil or melted butter; 1 to 1 1/2 cups shredded cheese (cheddar, mozzarella, or Parmesan)

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I’m thrilled to share my Italian Herb and Cheese Bread—it’s aromatic, tender, and bursting with savory flavors. A simple dough infused with Italian herbs and melted cheese makes each slice utterly irresistible.

Why You’ll Love This Recipe

I fell in love with this bread because it marries the comforting warmth of fresh-baked bread with bold Italian flavors. The herby aroma and gooey cheese throughout make it perfect for sandwiches, alongside soups, or just on its own. It’s a joy to bake and even more delightful to enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or bread flour)
Instant yeast
Granulated sugar
Salt
Warm water or milk
Olive oil or melted butter
Italian seasoning blend (or a mix of dried basil, oregano, parsley, and thyme)
Garlic powder (optional, for extra flavor)
Shredded cheese (such as sharp cheddar, mozzarella, or Parmesan)

Directions

I begin by mixing the flour, yeast, sugar, salt, Italian herbs, and garlic powder in a large bowl.
I add the warm water (or milk) and olive oil (or melted butter) and stir until a rough dough forms.
I knead the dough—by hand or with a mixer—for about 8–10 minutes until it becomes smooth and elastic.
I fold in most of the shredded cheese during the last minute of kneading to distribute it evenly.
I shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rise until doubled in size—typically about 1 hour.
After rising, I gently deflate the dough, form it into a loaf or round boule, and place it in a greased loaf pan or on a baking sheet.
I brush the top with a little oil, sprinkle the remaining cheese and extra herbs on top, then cover and let it rise again for about 30–40 minutes until puffed.
I preheat the oven to 375 °F (190 °C) and bake the bread for 25–30 minutes, until the crust is golden and the cheese on top is melted and lightly browned.
I remove it from the oven and let it cool on a wire rack for at least 15 minutes before slicing—so the crumb sets nicely.

Servings and Timing

Servings: One 9×5-inch loaf (10–12 thick slices)
Prep time: 20 minutes (including kneading)
First rise: ~1 hour
Shaping and second rise: 30–40 minutes
Bake time: 25–30 minutes
Cooling time: 15 minutes
Total time: Approximately 2 hours 15 minutes

Variations

Spicy Kick: I stir in a sprinkle of red pepper flakes or finely chopped fresh chili.
Cheese Medley: I combine mozzarella, Parmesan, and a sharp cheddar for complexity.
Herb Cubes: I press in small cubes of fresh herbs (like rosemary sprigs) for bursts of fresh flavor.
Garlic Butter Brush: I melt butter with minced garlic and brush it on the top halfway through baking for a glossy, flavorful crust.

Storage/Reheating

I store the bread wrapped or in an airtight container at room temperature for up to 3 days.
For longer storage, I slice and freeze it in resealable bags—thawed slices taste fresh and warm quickly.
To refresh, I toast or warm a slice in a 300 °F oven for 5–7 minutes until lightly crisp and melty.

FAQs

What flour gives the best texture for this bread?

I find bread flour offers better structure and chew, but all-purpose works well too—it may yield a slightly softer loaf.

Can I use fresh herbs instead of dried?

Absolutely! I chop fresh basil, oregano, or parsley and add about three times more by volume compared to dried.

Is garlic powder necessary?

No, but I love the garlic flavor it adds without having to chop fresh cloves. Fresh minced garlic works too, but I skip it when I want a milder taste.

Can I shape this into rolls instead of one loaf?

Yes! I divide the dough into 8–10 pieces, shape them into rolls, adjust baking time to about 18–20 minutes, and enjoy individual herb-cheese buns.

How can I prevent cheese from sticking to the loaf pan?

I grease the pan well or line it with parchment. I also press any loose cheese into the dough before rising so it stays put while baking.

Conclusion

I love this Italian Herb and Cheese Bread for its aromatic herbs, gooey melted cheese, and soft, satisfying crumb. It’s easy to bake, endlessly customizable, and great fresh or reheated. I hope this recipe brings warmth and flavor to my kitchen—and yours too!