Italian Herb and Cheese Bread is the kind of loaf I make on a slow afternoon, when the kitchen feels quiet and could use a little lift. It fills the house with that warm, savory smell that makes people wander in asking what’s for dinner. Most nights, that’s reason enough.
I keep this bread simple so it actually gets eaten. It’s meant to sit next to soup, pasta, or a pot of beans without stealing the show. If we’re finishing the meal with something sweet, I’ll often follow it with my cinnamon bread pudding with warm vanilla sauce. That combination makes the whole dinner feel settled, like it was meant to be that way. I’m not into fuss. This loaf is proof that steady technique beats extra steps.
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Why You’ll Love Italian Herb and Cheese Bread
Italian Herb and Cheese Bread feels like a small upgrade to an ordinary day. I make it when I want something nicer than plain white bread, but I don’t want to work too hard for it.
- Comforting aroma
Herbs and melting cheese do most of the work for you. The kitchen smells like dinner plans are under control. - Kid-friendly crumb
The bread pulls apart easily but still holds together for sandwiches. - Pantry-based ingredients
Nothing here is fancy. That’s important if you want to make it more than once. - Good the next day
Toast it for breakfast or turn it into an open-faced sandwich for lunch.
Ingredients for Italian Herb and Cheese Bread
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ cups warm water, about 110°F
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon melted butter, for brushing
The flour and yeast give structure. The oil and butter keep the crust tender. The mozzarella and Parmesan melt into the dough and leave little savory pockets behind. That balance matters more than exact measurements.
How to Make Italian Herb and Cheese Bread
Step 1: Bloom the yeast
Stir the warm water and sugar together, then add the yeast. Let it sit for 5 to 7 minutes until foamy. This tells you the yeast is alive and ready.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, salt, garlic powder, and Italian seasoning so everything is evenly mixed.
Step 3: Bring it together
Add the yeast mixture and olive oil. Stir until a rough dough forms.
Step 4: Knead
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic.
Step 5: First rise
Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, until doubled.
Step 6: Add the cheese
Punch the dough down. Knead in the mozzarella and Parmesan until they’re spread through the dough.
Step 7: Shape and second rise
Shape the dough into a loaf. Place it in a greased loaf pan and let it rise for about 30 minutes.
Step 8: Bake
Heat the oven to 375°F. Brush the top with melted butter. Bake for 30 to 35 minutes, until golden and hollow-sounding when tapped.
Step 9: Finish
Sprinkle with parsley. Let the loaf cool for about 10 minutes before slicing so the crumb can set.
How I Serve Italian Herb and Cheese Bread
This bread usually goes to the table warm and plain. It sits next to soup or roasted vegetables and disappears quickly.
- With soup
Thick slices hold up well to tomato soup or minestrone. - For sandwiches
Once cooled, it’s sturdy enough for melty fillings. - As a snack
Warm slices with butter work well after school.
When friends stop by, thick slices go into a basket and straight onto the table. It’s simple, familiar, and generous.
Variations and Adjustments
Cheese swaps
Sharp cheddar adds bite. Provolone gives a mild tang. Finely chopped olives can be kneaded in for extra savory flavor.
Herb changes
Fresh herbs work well. Use less dried seasoning if you’re adding fresh basil or oregano. A small pinch of red pepper flakes adds warmth without taking over.
Flour options
You can replace up to one cup of the flour with whole wheat. The loaf will be a bit denser. Add a tablespoon of water if the dough feels stiff.
These changes have been tested and hold up well. They don’t change the method, just the flavor.
Tips That Make This Bread Work
- Knead the cheese in by hand so it spreads evenly instead of sinking.
- Don’t skip the second rise. It helps the loaf keep its shape.
- Let the bread cool a little before slicing. It makes a cleaner cut.
Storing and Making Ahead
Let the bread cool completely before wrapping it. Wrapped in foil, it keeps at room temperature for a day or two. For longer storage, slice it and freeze it in a sealed bag.
To reheat, warm slices in a 350°F oven for a few minutes or toast them straight from frozen. Making two loaves at once saves time later and keeps good bread on hand when things get busy.
Final Thoughts on Italian Herb and Cheese Bread
Italian Herb and Cheese Bread is forgiving and useful, which is why it stays in regular rotation. It works for weeknights and still feels right when company comes over. Keep the method steady, don’t rush the rises, and trust the dough. That approach holds up in any home kitchen.
For a sandwich-style version, see the Italian Herb and Cheese Bread Subway Copycat Recipe. You may also like the Subway Bread Recipe Italian Herb and Cheese Copycat for another take on the same classic loaf.
Italian Herb and Cheese Bread
Ingredients
Instructions
- In a small bowl, stir warm water and sugar, then add yeast and let sit for 5–7 minutes until foamy.
- In a large bowl, whisk together flour, salt, garlic powder, and Italian seasoning.
- Add yeast mixture and olive oil to dry mix and stir until dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down dough and knead in mozzarella and Parmesan until evenly spread through the dough.
- Shape into loaf, place in greased loaf pan, and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Brush top with melted butter and bake for 30–35 minutes, until golden brown.
- Sprinkle with parsley, let cool for 10 minutes, then slice and serve.
