Italian Herbs and Cheese Bread
A focused, savory loaf you can make at home
A herbed, cheesy loaf highlights fragrant Mediterranean seasonings and melty cheese without fuss; this article gives clear ingredient proportions, method, and finishing tips so you can reproduce that flavor reliably. For a ready comparison and extra photos, see the detailed loaf recipe on Inspired Madiva.
Ingredients and measurements for a single loaf
Use bread flour for structure, a blend of dried herbs for consistent flavor, and a sharp melting cheese to carry savory notes. For one 9×5 loaf: 3 cups bread flour, 1 packet (2 1/4 tsp) active dry yeast, 1 cup warm water (105–115°F), 2 tbsp sugar, 1 tsp salt, 2 tbsp olive oil, 2 tbsp Italian-style dried herb mix (oregano, basil, rosemary, thyme), and 1 to 1 1/2 cups shredded provolone or mozzarella. For a hands-off approach with the same ratios, check the bread machine variation.
Step-by-step method for consistent results
Activate yeast in warm water with sugar until foamy, about 5–7 minutes. Combine flour, salt, and dried herbs in a bowl; add yeast mixture and olive oil, then knead 8–10 minutes until smooth and elastic. Fold in the shredded cheese during the last minute of kneading so it distributes without clumping. First rise in a greased bowl until doubled, about 60–90 minutes. Shape into a loaf, place in a greased 9×5 pan, let rise 30–45 minutes, then bake 350°F for 25–30 minutes or until golden and internal temperature reaches 190–200°F.
Flavor tips, cheese choices, and substitutions
Swap cheeses to change intensity: provolone or mozzarella for mild melt, sharp cheddar for tang, or fontina for richer creaminess. If you prefer fresher herb flavor, mix 1 tbsp fresh chopped basil or rosemary with the dried mix, reducing dried herbs accordingly. For a lighter crumb, replace 1/2 cup bread flour with all-purpose flour. For a sandwich-ready crust, brush with melted butter and sprinkle a little extra shredded cheese before the final 5 minutes of baking. If you want serving inspiration that uses this loaf in casual meals, see these sandwich ideas and pairings.
Baking, timing, and storage best practices
Bake on the middle rack for even browning and rotate the pan halfway through if your oven runs hot. Let the loaf cool at least 15 minutes before slicing to prevent a gummy crumb. 
Store wrapped at room temperature for 2 days, or freeze slices in a sealed bag for up to 3 months; toast straight from frozen for a fresh taste.
Serving and pairing suggestions
This herbed cheese loaf works as a rustic accompaniment to soups, a base for warm sandwiches, or thick slices brushed with garlic butter for appetizers. Pair with simple salads, roasted vegetables, or use as the backbone of a hearty grinder-style sandwich.
Conclusion
For a copycat approach that aims to match the familiar sub shop texture and herb-cheese balance, try this Subway Bread Recipe (Italian Herb and Cheese Copycat) for technique pointers. For an alternate copycat take with extra photo guidance, consult the Italian Herb and Cheese Bread Subway Copycat Recipe.
