Italian Herbs and Cheese Bread
A delightful culinary experience combining Italian herbs with gooey cheese, perfect with meals or as a standalone snack.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast (2¼ teaspoons)
- 1¾ cups warm water (about 110°F)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons dried Italian herbs (like basil, oregano, thyme, and rosemary) Fresh herbs can be substituted for a more vibrant flavor.
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Extra flour for dusting
Instructions
Prepare the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour, salt, dried herbs, mozzarella, and Parmesan cheese to the yeast mixture. Mix until a sticky dough forms.
Knead the Dough
- Transfer the dough to a floured surface and knead it for about 8-10 minutes, until it is smooth and elastic. Add a little more flour if the dough is too sticky.
Proof the Dough
- Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Shape the Bread
- Punch down the risen dough to release air. Shape it into a loaf or place it in a greased bread pan. Cover it again and let it rise for another 30 minutes.
Preheat the Oven
- Preheat your oven to 450°F (230°C). Place a shallow pan of water at the bottom of the oven to create steam.
Bake the Bread
- Bake the bread for 25-30 minutes or until it turns golden brown and sounds hollow when tapped. The internal temperature should reach 200-210°F.
Cool and Serve
- Let the bread cool on a wire rack before slicing. Enjoy it warm or at room temperature!
Notes
To store, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days or frozen for up to 3 months. Thaw at room temperature or warm it in the oven before serving.