Description
Discover the perfect Easy Italian Herb and Cheese Bread, a soft, aromatic loaf infused with Italian seasoning and melted mozzarella. This quick homemade recipe combines bread flour, warm water, sugar, salt, olive oil, and a touch of butter for richness. Follow simple steps to activate yeast, knead a smooth dough, fold in cheese, and bake to golden perfection. Ideal for sandwiches, soups, or a warm butter spread, this versatile bread brings comforting flavor to any meal. Enjoy fresh slices today!
Ingredients
Scale
- 3 cups bread flour
- 1 cup warm water (about 110°F)
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons Italian seasoning
- 1 tablespoon active dry yeast
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or butter, softened
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- In a large bowl, whisk together bread flour, salt, and Italian seasoning.
- Add olive oil or butter and the yeast mixture to the dry ingredients. Stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5‑7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
- Punch down dough, fold in shredded mozzarella, shape into a loaf, and place in a greased loaf pan.
- Cover and let rise 30 minutes. Preheat oven to 375°F (190°C) and bake 25‑30 minutes until golden brown. Cool before slicing.
Notes
- For a richer crust, brush the top with melted butter before baking. If using all‑purpose flour, the loaf will be slightly denser. The dough can be refrigerated after the first rise for up to 24 hours
- bring to room temperature before the second rise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx 1/12 loaf)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
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