Soft on the inside, golden on the outside—this Herbed Cheese Bread is loaded with melty mozzarella, savory Parmesan, and fragrant Italian herbs.

Perfect for sharing (or keeping all to yourself)!

Why You’ll Love This Recipe

Cheesy and flavorful: Every slice bursts with gooey cheese and herbs.

No stand mixer needed: Just a bowl, your hands, and a little love.

Great for beginners: Simple steps with bakery-style results.

Versatile: Serve it warm with butter, soup, or as a sandwich base.

Ingredient Highlights

Here’s what makes this bread extra irresistible:

All-purpose flour: The foundation for a tender crumb.

Active dry yeast: Gives the bread its beautiful rise.

Mozzarella & Parmesan: A dreamy combo of melty and salty cheese.

Italian herbs: Adds an aromatic lift to every bite—think basil, oregano, thyme, and rosemary.

Warm water, sugar, and salt: Classic dough-building essentials.

Pro Tips Before You Start

Use warm water (110°F)—not too hot, or it could kill the yeast.

Knead until the dough is elastic and smooth—about 8–10 minutes by hand.

Let it proof somewhere warm, like near a window or oven that’s cooling down.

For a rustic crust, dust the top with flour before baking.

How to Make Herbed Cheese Bread

Step 1: Bloom the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast.

Let sit for 5 minutes until foamy.

Step 2: Mix the Dough
Add flour, salt, dried herbs, mozzarella, and Parmesan.

Stir until a sticky dough forms.

Step 3: Knead
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Add a little more flour if needed.

Step 4: First Rise
Transfer dough to a greased bowl, cover with a towel, and let it rise for 1–2 hours or until doubled in size.

Step 5: Shape the Loaf
Punch down the dough. Shape into a round loaf or place in a greased bread pan.

Cover and let rise again for 30 minutes.

Step 6: Preheat Oven
Preheat oven to 450°F (230°C).

Place a shallow pan of water on the oven floor to create steam for a better crust.

Step 7: Bake
Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.

Internal temp should be 200–210°F.

Step 8: Cool & Slice
Let the bread cool on a wire rack.

Slice and enjoy warm or at room temperature!

What to Serve It With

Creamy tomato basil soup

Garlic butter and a sprinkle of flaky sea salt

Sliced for sandwiches with turkey or roast beef

Dipped into olive oil and balsamic

Variations & Substitutions

Swap mozzarella with shredded provolone or fontina.

Add roasted garlic or chopped olives to the dough for extra depth.

Use fresh herbs if available—just triple the amount!

Storage & Leftovers

Room Temp: Store in an airtight container for up to 2 days.

Freezer: Wrap tightly and freeze for up to 1 month.

To Reheat: Warm slices in the oven at 300°F for 5–7 minutes.

FAQs

Can I make this with instant yeast?
Yes! Just skip the bloom step and mix everything together directly.

Can I knead this in a stand mixer?
Absolutely—use the dough hook on medium-low for 6–7 minutes.

Why do I need the pan of water in the oven?
Steam helps create a crustier, artisan-style exterior.

Can I use whole wheat flour?
You can substitute up to 50% of the flour with whole wheat. The bread will be denser.

How do I know when it’s fully baked?
Tap the bottom—it should sound hollow. Or use a thermometer to check for 200–210°F.

Can I use pre-shredded cheese?
Freshly shredded melts better, but pre-shredded will still work in a pinch.

Can I add more cheese?
Yes, but be careful not to add too much or it could affect the rise and structure.

Final Thoughts

This Herbed Cheese Bread is one of those recipes that fills your kitchen with the coziest, most delicious aroma.

I love how easy it is to pull together and how versatile it is—whether it’s part of dinner or the main event.