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Italian Herb Cheese Bread

Irresistible Italian Herb Cheese Bread: Fluffy & Homemade

This Italian Herb Cheese Bread is a fluffy homemade delight filled with savory herbs and gooey cheese, perfect for any meal or as a delightful snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Snacks
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour
  • 1 tablespoon Active Dry Yeast
  • 3/4 cup Warm Water Around 110°F (43°C)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
For the Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
For the Flavor
  • 1 teaspoon Dried Italian Herbs Oregano, Basil, Thyme
  • 1 teaspoon Garlic Powder

Equipment

  • mixing bowl
  • Loaf Pan
  • oven

Method
 

Step-by-Step Instructions
  1. Activate the Yeast: Combine warm water and sugar in a bowl, sprinkle yeast on top and let it stand for 5 minutes.
  2. Mix the Ingredients: Stir in olive oil, salt, garlic powder, and dried herbs. Gradually mix in all-purpose flour until combined.
  3. Form the Dough: Add remaining flour until soft dough forms, then knead for 6-8 minutes until smooth and elastic.
  4. Let It Rise: Place the dough in a greased bowl, cover, and let it rise for about 30 minutes until doubled in size.
  5. Add Cheese and Shape: Punch down the dough, mix in cheeses, shape into a loaf and place in a greased loaf pan.
  6. Bake the Bread: Preheat oven to 375°F and bake for 30 minutes until golden brown and hollow when tapped.
  7. Cool and Serve: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 100IUCalcium: 100mgIron: 1mg

Notes

For best results, measure flour accurately and ensure the water temperature is correct for yeast activation. Kneading develops gluten for a fluffy texture.

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