Description
This Italian Herbs and Cheese Bread is a flavorful homemade loaf combining aromatic Italian seasoning, garlic powder, and a cheesy blend of mozzarella and Parmesan. Perfectly soft with a slightly crisp crust, this bread is ideal for sandwiches, dipping in soups, or enjoying with olive oil and balsamic vinegar.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil
Cheese and Herbs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the flour, active dry yeast, sugar, salt, Italian seasoning, and garlic powder until thoroughly combined.
- Add Wet Ingredients: Pour warm water and olive oil into the dry ingredients. Stir well with a wooden spoon or stand mixer until a sticky dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl. Cover with a clean towel and set it in a warm area to rise for about 1 hour, or until doubled in size.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Add Cheese and Herbs: After the dough has doubled, gently punch it down to release air. Fold in shredded mozzarella, Parmesan cheese, and chopped parsley evenly.
- Shape the Loaf: Form the dough into a loaf shape and place it onto a greased baking sheet or into a loaf pan to maintain its shape.
- Second Rest: Let the shaped loaf rest uncovered for 10-15 minutes to allow a final rise before baking.
- Bake: Bake the loaf in the preheated oven for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
- Cool and Slice: Remove the bread from the oven and let it cool for several minutes before slicing to allow the cheese to set and avoid crumbling.
Notes
- Use warm water (around 110°F or 43°C) to activate the yeast but not kill it.
- For extra flavor, you can brush the crust with olive oil or melted butter after baking.
- If fresh parsley is unavailable, dried parsley can be substituted but reduce quantity to 1 teaspoon.
- Ensure the dough doubles in size during the first rise for best texture.
- Store leftover bread wrapped in a clean cloth or airtight container for up to 2 days.
