Description
Warm, cheesy artisan-style bread flecked with Italian herbs, perfect for weeknight dinners or as an accompaniment to soups and salads.
Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ teaspoons) active dry yeast
- 1¾ cups warm water (about 110°F / 43°C)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- In a large mixing bowl, stir the warm water and sugar until dissolved. Sprinkle the yeast on top and let sit for 5 minutes until foamy.
- Add the flour, salt, dried herbs, mozzarella, and Parmesan to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
- Punch down to release air. Shape into a loaf or fit into a greased 9×5-inch bread pan. Cover and let rise for 30 minutes more, until puffy.
- Preheat oven to 450°F (230°C). Place a shallow pan of hot water on the bottom rack to generate steam.
- Bake for 25–30 minutes until golden brown and hollow-sounding when tapped. The internal temperature should reach 200–210°F (93–99°C).
- Transfer to a wire rack and cool for at least 20–30 minutes before slicing.
Notes
To achieve a chewier crumb, use bread flour. For a dairy-free version, replace cheese with vegan options.