Italian Herbs and Cheese Bread

3 c all-purpose flour

1 T sugar

2¼ tsp active dry yeast

1 tsp salt

1 c warm water (about 110°F)

2 T olive oil

1 tsp dried oregano

1 tsp dried basil

½ tsp garlic powder

½ c mozzarella cheese, shredded 

¼ c Parmesan cheese, grated

1 T melted butter for brushing (optional)

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 to 10 minutes until the mixture is foamy.

Add the flour, salt, olive oil, oregano, basil, and garlic powder to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 8 minutes until smooth and elastic.

Fold in the mozzarella and Parmesan cheese, kneading gently to incorporate.

Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30 to 40 minutes.

Preheat the oven to 375⁰. Bake the bread for 25 to 30 minutes, or until the top is golden and the loaf sounds hollow when tapped.

Brush the top with melted butter while still warm if desired. Let cool slightly before slicing and serving.

Notes

For extra flavor, sprinkle additional herbs and cheese on top of the loaf before baking. You can also shape the dough into rolls instead of a loaf for individual servings. This bread freezes well—just wrap tightly and reheat in the oven. It pairs perfectly with soups, marinara dipping sauce, or even as the base for a gourmet grilled cheese sandwich.