Description
Learn how to make Soft Italian Herbs and Cheese Bread, loaded with savory herbs and melty cheese. Perfect for any meal or gathering!
Ingredients
3 1/4 cups all-purpose flour
1 packet active dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/4 cups warm water (110°F)
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Extra herbs and cheese for topping (optional)
Instructions
First, in a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the yeast is foamy. This step ensures your yeast is active and ready to help the dough rise.
Next, add the olive oil, salt, basil, oregano, thyme, garlic powder, and half of each cheese to the yeast mixture. Stir gently to combine. Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until it becomes smooth and elastic. Alternatively, you can let the stand mixer knead it for about 4–5 minutes on medium speed.
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once risen, punch down the dough gently and shape it into a loaf. Place it on a parchment-lined baking sheet or into a lightly greased loaf pan. Cover loosely and let it rise again for 30 minutes.
Meanwhile, preheat your oven to 375°F (190°C). Before baking, brush the loaf with olive oil and sprinkle the remaining cheese and herbs on top for an extra burst of flavor and color.
Bake for 25–30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack for at least 15 minutes before slicing and serving
Notes
Although this recipe is forgiving, there are a few common pitfalls to avoid. One major mistake is adding too much flour. While it might be tempting to add extra flour to make the dough less sticky, this can result in dry, dense bread. The dough should be slightly tacky but manageable after kneading.
Another mistake is skipping the second rise. The second rise helps develop the loaf’s final shape and ensures a tender crumb.
Also, be careful not to overbake the bread. Baking too long can make the crust tough and the inside dry. Check for doneness by tapping the bottom of the loaf and listening for a hollow sound.
- Prep Time: 20
- Cook Time: 30
- Category: BREAD
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 8
- Calories: 288