Italian Herb Cheese Bread Recipe

Introduction

Italian Herb Cheese Bread is a savory, flavorful treat that combines soft yeast dough with a rich blend of cheeses and fresh herbs. Perfect as a snack or alongside your favorite Italian meal, this bread brings comforting aromas and delicious taste to your kitchen.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons granulated sugar
• 1 1/4 teaspoons salt
• 1 1/4 cups (300ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• 8 ounces (225g) cream cheese, softened
• 1 cup (115g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 large egg
• 1 tablespoon milk or water
• Everything bagel seasoning (optional)
• Additional grated Parmesan cheese (optional)
• Dried Italian herbs (optional)

Instructions

1. Step 1: In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, until foamy.
2. Step 2: In a separate large bowl, whisk together the flour and salt.
3. Step 3: Pour the yeast mixture and olive oil into the flour mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic, adding flour 1 tablespoon at a time if too sticky.
5. Step 5: Grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, until doubled in size.
6. Step 6: While dough rises, combine cream cheese, mozzarella, Parmesan, parsley, basil, oregano, minced garlic, garlic powder, onion powder, and optional red pepper flakes in a medium bowl.
7. Step 7: Season the filling with salt and black pepper to taste. Mix well.
8. Step 8: Optional: chill the filling for 15-20 minutes for easier spreading.
9. Step 9: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
10. Step 10: Punch down the risen dough gently.
11. Step 11: Roll the dough on a floured surface into a 12×18 inch rectangle.
12. Step 12: Spread the herb cheese filling evenly over the dough, leaving a 1/2 inch border along one long edge.
13. Step 13: Starting at the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
14. Step 14: Cut the log in half lengthwise with a sharp knife, keeping cut sides facing up.
15. Step 15: Twist the two strands gently together, keeping cut sides facing up.
16. Step 16: Transfer the twisted bread to the prepared baking sheet. Shape into a circle or leave as a long loaf.
17. Step 17: Whisk together egg and milk (or water) in a small bowl to prepare egg wash.
18. Step 18: Brush the entire surface of the bread with the egg wash.
19. Step 19: Optional: sprinkle everything bagel seasoning, Parmesan cheese, or dried Italian herbs on top.
20. Step 20: Bake for 25-30 minutes until golden brown and filling is bubbly. If browning too quickly, tent with foil.
21. Step 21: Let the bread cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use freshly chopped herbs for the best flavor, or substitute dried herbs at half the quantity if fresh isn’t available.
• For a spicier kick, increase the amount of red pepper flakes or add chopped jalapeños inside the filling.
• Try mixing in cooked bacon or sun-dried tomatoes for added texture and flavor.
• Brush with melted butter instead of egg wash for a softer crust.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may result in a denser bread. Consider using a blend of whole wheat and all-purpose flours for better texture.

Can I prepare the bread in advance and bake it later?

Yes, after shaping, cover the bread and refrigerate overnight. Bring it to room temperature before baking, which may require a slightly longer baking time.

Italian Herb Cheese Bread Recipe

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★★★★★

4.5 from 640 reviews

• Author: Matteo
• Total Time: 2 hours
• Yield: 1 large loaf (12–16 servings) 1x

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Description

This Italian Herb Cheese Bread combines a soft, fluffy dough with a rich, flavorful herb cheese filling, twisted into an elegant loaf perfect for any occasion. Infused with fresh Italian herbs and a blend of cream cheese, mozzarella, and Parmesan, this savory bread delivers a delicious combination of textures and tastes that pair wonderfully with soups, salads, or as a standalone snack.

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Ingredients

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Dough Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 teaspoons granulated sugar
• 1 1/4 teaspoons salt
• 1 1/4 cups (300ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing

Cheese Filling Ingredients

• 8 ounces (225g) cream cheese, softened
• 1 cup (115g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 cloves garlic, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Topping Ingredients

• 1 large egg
• 1 tablespoon milk or water
• Everything bagel seasoning (optional)
• Additional grated Parmesan cheese (optional)
• Dried Italian herbs (optional)

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Instructions

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, until the mixture becomes foamy, indicating the yeast is active.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and salt thoroughly.
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture and olive oil into the flour mixture. Mix using a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead by hand for 6-8 minutes until smooth and elastic. Alternatively, knead with a dough hook on medium speed for 6-8 minutes. Add flour, one tablespoon at a time, if the dough feels too sticky.
5. First Rise: Grease a large bowl with olive oil and place the dough inside, turning to coat it with oil. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours until the dough doubles in size.
6. Combine Filling Ingredients: While the dough is rising, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, basil, oregano, minced garlic, garlic powder, onion powder, and red pepper flakes (if using) in a medium bowl.
7. Season to Taste: Add salt and black pepper to the filling mixture according to your preference and mix well until evenly combined.
8. Chill the Filling (Optional): For easier spreading, chill the cheese filling in the refrigerator for 15-20 minutes.
9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
10. Punch Down the Dough: Once the dough has doubled in size, gently press it down to release excess air.
11. Roll Out the Dough: Place the dough on a lightly floured surface and roll it out into a 12×18 inch rectangle.
12. Spread the Filling: Evenly spread the herb cheese filling over the rolled-out dough, leaving a 1/2 inch border along one long edge to allow sealing.
13. Roll Up the Dough: Starting from the opposite long edge, tightly roll the dough into a log shape. Pinch the seam closed to seal the dough roll.
14. Cut the Log: Using a sharp knife or pizza cutter, slice the log lengthwise in half, keeping the cut sides facing upward.
15. Twist the Strands: Gently twist the two cut strands together, keeping the cut sides facing up to expose the filling.
16. Transfer to Baking Sheet: Carefully move the twisted bread onto the prepared parchment-lined baking sheet. You can shape it into a circle or leave it as a long loaf.
17. Prepare Egg Wash: In a small bowl, whisk together the egg and milk or water to create the egg wash.
18. Brush with Egg Wash: Brush the entire surface of the bread generously with the egg wash to promote golden browning.
19. Add Toppings (Optional): Sprinkle everything bagel seasoning, additional grated Parmesan cheese, or dried Italian herbs atop the bread as desired.
20. Bake: Bake in the preheated oven for 25-30 minutes until the bread is golden brown and the cheese filling is bubbly. Tent with foil if the bread browns too quickly.
21. Cool Slightly: Allow the bread to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely for best texture.

Notes

• Ensure the warm water is between 105-115°F to effectively activate the yeast without killing it.
• If you prefer a spicier bread, increase the amount of red pepper flakes or add other chili spices to the filling.
• Chilling the cheese filling makes spreading easier and prevents it from making the dough too sticky.
• Use fresh herbs whenever possible for the brightest flavor, but dried herbs can substitute in a pinch at half the quantity.
• Everything bagel seasoning adds a nice crunch and extra flavor, but it’s optional based on your preference.
• Allowing the bread to cool completely improves sliceability and texture.
• You can freeze the shaped but unbaked bread for up to one month; thaw and bake as directed.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Italian herb cheese bread, stuffed bread, mozzarella bread, cream cheese bread, savory bread, homemade bread, Italian bread recipe