Italian Herbs and Cheese Bread

This savory, aromatic loaf uses an Italian-style herb blend and melted cheese for a crusty exterior and tender crumb, perfect for sandwiches or a dinner side. For a quick-start approach to homemade loaves, compare timing with a proven 20-minute homemade bread method to adapt your prep schedule.

Essential ingredients and why each matters

Choose high-protein all-purpose or bread flour for structure. Active dry yeast gives reliable rise; instant yeast can speed things slightly. Salt balances flavor and controls fermentation. Olive oil keeps the crumb tender and helps herbs adhere to the crust. Use a blend of dried oregano, basil, and thyme for a classic profile, plus fresh parsley if available. For cheese, a blend of grated Parmesan for sharpness and shredded mozzarella for melt creates the signature savory pockets. If you want extra richness or a softer crumb, see practical cream cheese handling tips that translate into savory bread techniques.

Quick mixing, fermenting, and shaping steps

Warm water (about 105–115°F) activates yeast; combine with a pinch of sugar and let bloom briefly. Mix flour, salt, and herbs, then add oil and the yeast mixture; knead until smooth and slightly tacky. First rise should double in a warm spot—typically 60–90 minutes depending on room temperature. Deflate gently, shape into a loaf or oblong, then brush with olive oil and press shredded cheese into the top. Allow a short second rise so the toppings meld before baking.

Baking temperatures, timing, and texture cues

Bake at 375–400°F for 20–30 minutes depending on loaf size; look for a deep golden crust and bubbling cheese. A 1-pound loaf usually finishes around 25 minutes. Tap the bottom—an audible hollow sound indicates doneness—or aim for an internal temperature near 190–200°F for a fully baked, tender crumb. Rotate the pan once if browning is uneven, and for a crisper crust, remove the loaf from the pan for the last 5 minutes of baking.

Variations, add-ins, and cheese choices

Swap herbs to taste: rosemary or marjoram work well in smaller amounts. Fold in small cubes of provolone or asiago for concentrated bites of flavor. For a softer sandwich-style loaf, incorporate a couple tablespoons of cream cheese into the dough for richness. If you prefer a lighter finish, top with a sprinkle of Italian seasoning and a modest amount of shredded cheese rather than pressing large clumps into the surface.

Serving suggestions, storage, and reheating

Serve warm with olive oil and balsamic for dipping or use thick slices for deli-style sandwiches. To keep freshness, cool completely then store in a paper bag at room temperature for up to two days, or freeze sliced portions wrapped tightly for up to three months. Reheat slices in a toaster oven at 350°F for 5–7 minutes to revive crust and melt cheese. Pair the savory loaf with bright beverages like chia seed smoothies for a savory pairing when serving for brunch or picnic-style meals.

Conclusion

For an easy copycat approach that mirrors restaurant-style loaves, this method adapts well from tested recipes like the Subway Bread Recipe (Italian Herb and Cheese Copycat), which helps with shaping and topping technique. If you want an alternative copycat reference focused specifically on the herb-and-cheese topping, review the Italian Herb and Cheese Bread Subway Copycat Recipe for additional tips on cheese blends and seasoning ratios.