Description
A warm, fragrant loaf studded with melted mozzarella and salty Parmesan, this Italian Herbs and Cheese Bread is perfect for weeknight meals or as a side for soup.
Ingredients
- 4 cups (about 500 g) all-purpose flour, plus extra for dusting
- 1 packet (2¼ tsp) active dry yeast
- 1¾ cups (420 ml) 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 (about 4 oz / 115 g)
- ½ cup grated Parmesan cheese (about 1.5 oz / 45 g)
Instructions
- In a large bowl, stir warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit for 5 minutes until foamy.
- Add 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 and knead for 8–10 minutes until smooth and elastic.
- Lightly grease a large bowl, place the dough inside, cover, and let rise in a warm spot for 1–2 hours, until doubled in size.
- Punch down the risen dough, shape it into a loaf, and let rise another 30 minutes.
- Preheat the oven to 450°F (230°C). Place a shallow pan on the bottom rack and pour hot water into the pan to create steam just before sliding the loaf in.
- Bake the bread for 25–30 minutes until deeply golden and it sounds hollow when tapped on the bottom.
- Cool on a wire rack for 20 minutes before slicing.
Notes
For extra flavor, consider adding garlic, sun-dried tomatoes, or using different cheeses.