Oh boy, It's Bread Day: My Italian Herb and Cheese Bread Story
All right, so here’s the scoop: I started making this Italian Herb and Cheese Bread back when I wildly overestimated how much bread one person (me) could eat. I’d seen those golden loaves at my local bakery—so fluffy, so fragrant with that herby-cheesy aroma wafting out, almost making you want to break into song. I figured, why not try baking it at home? The first time, I ended up with something that looked more like a doorstop than a loaf, but hey, we all start somewhere. Now it's honestly one of my favorite things to make, especially when the weather can’t decide what it wants (seriously, rain for three days straight?). Plus, if you ever want neighbors to mysteriously drop by, just let this bake in your oven and crack a window. Works every time.
So Why Do I Love This (And Maybe You'll Get Hooked, Too)?
I make this bread when I want the house to smell like an Italian grandma’s kitchen (even though my own grandma was more into fish pie, but that’s another story for a rainy night). My family goes bananas for this because, let’s be honest, anything with melty cheese is pretty much an instant winner. Sometimes I use this bread as a peace offering when I’ve forgotten someone’s birthday, and truth be told, it’s bailed me out more than once. Oh! And whenever I’m feeling frazzled, kneading dough is oddly soothing. Just don’t get too attached to the flour staying on the counter…it’s going to be everywhere, eventually.
What You'll Need (and a Few Cheeky Swaps)
- 3 cups bread flour (But if all you have is all-purpose, it’ll do; my neighbor swears by whole wheat, but I find it a bit dense)
- 2 teaspoons instant yeast (or active dry, just give it a few more minutes to wake up)
- 1 cup warm water (not hot, or you’ll murder the yeast—been there, sobbed over that)
- 2 tablespoons olive oil (I sometimes use melted butter if I’m running low. My grandmother was adamant about cold-pressed, but honestly, whatever you have is fine)
- 1 teaspoon salt
- 1 tablespoon sugar (or honey, which gives it a nice subtle sweetness)
- 1 tablespoon dried Italian herbs (think oregano, basil, thyme—if you only have one of these, just use extra)
- ½ cup shredded cheese (cheddar, mozzarella, or a mix; I once used a strange blue cheese and it was... interesting)
- Optional: 2 cloves garlic, minced (I mean, why not?)
- Extra cheese and herbs for topping (if you’re feeling fancy)
Let's Get Mixing: My Kinda Detailed, Kinda Casual Steps
- In a big bowl, toss in the flour, yeast, salt, sugar, and herbs. Give it a quick whisk (or just mix with your hands—less washing up that way).
- Make a well in the middle and pour in the warm water and olive oil. Mix it up until it starts to form a shaggy dough. At some point, you’ll be tempted to add more water because it looks dry—just wait a minute, it usually comes together. If not, add a tablespoon here and there. Don’t panic.
- Flour your hands (or don’t, maybe you like sticky dough; I’m not judging). Knead it for about 8 minutes, or until it’s smooth-ish. This is where I usually sneak a taste. Not of the dough—of the cheese. For motivation.
- Gently fold in your cheese and garlic. It’ll feel like the cheese wants to jump ship, but just tuck it back in and keep going.
- Oil the bowl (or just wipe it out with an oily paper towel; who’s checking?), pop the dough ball back in, cover with a clean tea towel, and let it rise somewhere warm. An hour is usually enough—unless your kitchen is freezing, in which case, stick it in the turned-off oven with just the light on.
- Once doubled, punch it down (this part is weirdly satisfying), shape into a loaf or plop it in a tin. Sprinkle with extra cheese and maybe a pinch more herbs if you like it herby.
- Let it rise again for about 30 minutes. Or forget about it and let it go an hour; I’ve done both, and it survived. Preheat your oven to 375°F (190°C).
- Bake for 25–30 minutes, until it’s golden and sounds hollow when you tap it. Sometimes mine catches a bit on top, but I just call it "rustic." If you want actual guidelines, here’s a good resource on getting the perfect bread rise.
- Let it cool (if you can wait—sometimes I can’t), then slice and inhale.
Notes: Stuff I Learned the Hard Way
- If your dough is a bit stiffer than usual, don’t sweat it. It’ll still bake up just fine.
- I used to overwork the dough, thinking more kneading meant more fluff. Actually, I find it works better if you just stop when it’s smooth and elastic.
- Cheese on the bottom of the loaf tin can stick. Maybe use parchment paper? Or just pry it out with a butter knife like I do.
- Here's a fantastic visual guide to bread shaping that I keep coming back to on Sally's Baking Addiction.
Variations (Some Winners, One Epic Fail)
- I’ve swapped in sun-dried tomatoes and a handful of chopped olives—tasted like a pizza vacation.
- Tried using only fresh herbs once; it was good, but honestly sort of a faff.
- Once thought jalapeños would be fun… turns out, the combo with Italian cheese was just odd. Maybe stick to the classics.
- Sometimes I make mini rolls instead of a big loaf—handy for lunchboxes (but my kids eat them before they hit the box).
What If I Don’t Have a Loaf Tin?
No loaf pan? No problem. I’ve just shaped this into a fat oval right on a baking tray. Came out great. You could even try it as a round, like a rustic boule. One time, I used a casserole dish. Looks weird, tastes fab.
How to Store (If There’s Any Left, Ha!)
This bread stays soft for about 2 days in an airtight container, or a bread box if you’re fancy. You can also freeze it—just slice it first. But honestly, in my house it never lasts more than a day! I think it tastes even better the next morning, toasted with a swipe of butter.
How We Serve It (Or: The “Bread with Everything” Routine)
I love serving thick slices with a big bowl of tomato soup, especially when someone’s got the sniffles. Or, just plonk it on the table with a bowl of olive oil and balsamic. My partner likes it with scrambled eggs; my daughter, plain, still warm, like it’s a treat. I sometimes make cheesy croutons out of leftovers, but that’s rare.
Pro Tips (AKA: Where I Messed Up)
- I once tried rushing the rise because I was late for dinner. Regretted it because the bread turned out dense and sad. Patience, grasshopper.
- If you forget to add the salt, the bread tastes bland. Just sprinkle a bit on top if you remember halfway through.
- Let the bread cool at least 10 minutes before you hack into it, otherwise it squashes down and gets gummy. Trust me.
Questions I Get Asked All the Time (And My Sometimes Rambling Answers)
- Can I make this gluten-free?
Probably, but I’ve not tried it myself. Gluten-free flours behave a bit differently; maybe check out Minimalist Baker’s guide. - What if I don’t have instant yeast?
Active dry is fine—just let it sit in the warm water for 5 minutes before mixing. Actually, some say it gives more flavor, though I can’t really tell. - Can I make this in a bread machine?
Yep, though the cheese sometimes gets clumpy. I prefer doing it by hand, but a machine works in a pinch; just follow the machine’s order of ingredients. - Can I add more cheese?
Go for it! The cheesier, the better, if you ask me. Just don’t blame me if your loaf leaks out the sides. - Why did my bread turn out flat?
Could be over-proofed, or maybe your yeast was sleepy. Or maybe the kitchen was too cold. Honestly, I’ve had it happen and still eaten the loaf—just call it flatbread and carry on.
Anyway, if you give this a go, let me know how it turns out—or if you have any wild substitutions. Happy bread-baking, mate!
Ingredients
- 3 cups all-purpose flour
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (oregano, basil, thyme)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F/43°C)
Instructions
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1In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add olive oil, salt, Italian herbs, and 2 cups of flour. Mix until combined.
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3Stir in mozzarella and Parmesan cheese. Gradually add the remaining flour until a soft dough forms.
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4Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 30 minutes.
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5Shape the dough into a loaf and place in a greased loaf pan. Cover and let rise for another 15 minutes.
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6Bake in a preheated oven at 375°F (190°C) for 30 minutes or until golden brown. Cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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