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Easy · The Deane Recipe Box

Italian Herbs and Cheese Bread

A soft, savory bread-flour loaf seasoned with Italian herbs and finished with a golden layer of mozzarella and Parmesan.

25 minutesPrep 30–35 minutesCook About 2 hours 30 minutes, including risingTotal 1 9-by-5-inch loaf, about 12 slicesMakes

Method

  1. Mix the dough

    Fit the stand mixer with the dough hook. Add the bread flour, instant yeast, sugar, salt, and 1 tablespoon Italian seasoning to the mixer bowl and mix briefly on low speed. Add the warm water and 2 tablespoons olive oil. Mix on low speed for 2 minutes, until a shaggy dough forms.

  2. Knead

    Knead on medium-low speed (speed 2 on a KitchenAid) for 6 to 8 minutes, until the dough is smooth, elastic, and slightly tacky. It should mostly clear the sides of the bowl. Add bread flour 1 tablespoon at a time only if it remains very sticky after several minutes.

  3. Let it rise

    Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 60 to 75 minutes, until doubled in size.

  4. Shape the loaf

    Lightly oil a 9-by-5-inch loaf pan. Gently deflate the dough and pat it into a rectangle about as wide as the pan. Roll it up tightly from a short side, pinch the seam closed, and place it seam-side down in the pan.

  5. Proof again

    Cover the pan and let the dough rise for 30 to 45 minutes, until the center crowns about 1 inch above the rim. Meanwhile, heat the oven to 375°F.

  6. Add the cheese topping

    Brush the top gently with 1 tablespoon olive oil. Mix the mozzarella, Parmesan, and 1 teaspoon Italian seasoning, then spread the mixture evenly over the loaf.

  7. Bake

    Bake for 30 to 35 minutes, until the cheese is deeply golden and the bread sounds hollow when tapped. The center should reach about 190°F. If the cheese browns too quickly, tent the loaf loosely with foil for the final 10 minutes.

  8. Cool and slice

    Let the loaf cool in the pan for 10 minutes, then transfer it to a rack. Cool for at least 30 minutes before slicing.