Freshly baked Italian Herb and Cheese Bread with herbs and cheese texture

Italian Herb and Cheese Bread

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why make this recipe

This bread is simple and full of flavor. It combines herbs and cheese for a tasty loaf. The bread machine does most of the work. You get warm, soft bread with little effort.

introduction

Italian Herb and Cheese Bread is a savory loaf made with dried Italian herbs and shredded cheese. It bakes in a bread machine for an easy, hands-off process. The crust is light and the inside is soft. It works well for sandwiches, dipping, or serving with soup.

how to make Italian Herb and Cheese Bread

Use your bread machine and follow the machine order for ingredients. Choose the ‘Basic’ or ‘Italian’ setting. Let the machine mix, knead, rise, and bake. When it finishes, remove the pan and cool the loaf on a wire rack before slicing.

Ingredients :

  • 3 cups bread flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon dried Italian herbs (oregano, basil, thyme)
  • 1 cup shredded cheese (mozzarella or Parmesan)
  • 2 teaspoons active dry yeast

Directions :

  1. Add the ingredients to the bread machine in the order recommended by the manufacturer.
  2. Select the ‘Basic’ or ‘Italian’ bread setting on the machine.
  3. Start the machine and let it mix, knead, and bake the bread.
  4. Once finished, remove the bread from the pan and let it cool on a wire rack before slicing. Serve warm.

how to serve Italian Herb and Cheese Bread

Slice the bread and serve warm. Spread with butter or olive oil. Use it for sandwiches or toast. It also pairs well with soup, salad, or pasta.

how to store Italian Herb and Cheese Bread

  • Room temperature: Wrap in plastic or a bread bag for up to 2 days.
  • Refrigerator: Keep in an airtight container for up to 5 days (may dry faster).
  • Freezer: Slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temp or toast directly from frozen.

tips to make Italian Herb and Cheese Bread

  • Measure flour by spooning into the cup and leveling it.
  • Use warm water (about 105–115°F / 40–46°C) for best yeast activity.
  • If your machine has a cheese dispenser, add cheese near the end of the knead cycle. If not, fold cheese in when prompted or add early so it mixes.
  • Do not overload with cheese; too much can change the dough texture.
  • Use fresh dried herbs for better flavor.

variation (if any)

  • Swap cheeses: try cheddar, asiago, or provolone.
  • Add garlic powder or minced garlic for garlic bread.
  • Mix in chopped olives or sun-dried tomatoes for extra flavor.
  • Use half whole wheat flour for a denser loaf (increase water slightly).

FAQs

Q: Can I use all-purpose flour instead of bread flour?
A: Yes. The loaf will be slightly softer and less chewy, but it will still work.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about the same amount. Mix instant yeast with dry ingredients and reduce water temperature slightly.

Q: Can I bake this in the oven instead of a bread machine?
A: Yes. Mix and knead the dough, let it rise until doubled, shape the loaf, then bake at 375°F (190°C) for 25–35 minutes or until golden and hollow-sounding.

Q: How do I keep the bread from getting soggy from the cheese?
A: Use a moderate amount of cheese and shred it finely. If cheese creates wet spots, knead in small additions to distribute evenly.

Conclusion

For a copycat take and more ideas on Italian herb and cheese style bread, see Subway Bread Recipe (Italian Herb and Cheese Copycat).