Italian Herb and Cheese Bread is a delicious, light and fluffy loaf full of cheese, roasted garlic and a mix of Italian herbs. It's made in a bread machine which does all the kneading for you. You can bake it right in the bread maker or in your oven.
Table Of Contents
Italian Herb and Cheese Bread is a cheesier take on my favorite bread maker cheese bread and an even more herb packed loaf than my classic herb bread. Perfect on its own, as a sandwich base, or alongside soups and pastas, it's a satisfying crowd-pleaser.
This super fluffy and tender loaf is infused with a blend of fresh Italian herbs like rosemary, oregano, basil, parsley and thyme, and lots of cheese and roasted garlic to give it a savory kick. Adding cheese to homemade bread amps up its flavor and softness, and you'll see that in my cotija jalapeño bread and cheddar jalapeño bread recipes. While parmesan rosemary bread is still one of my favorites, I switch the cheese in this recipe to a combination of cheddar cheeses and jack cheeses while altering the flavor profile with a combination of fresh herbs.
Ingredients
- Bread flour
- Shredded cheese: great cheeses for this recipe are yellow cheddar, white cheddar, colby jack, monterey jack, pepper jack, and asiago.
- Fresh herbs: any combination of fresh Italian herbs, such as rosemary, oregano, basil, thyme and parsley.
- Roasted garlic
- Extra virgin olive oil
- Yeast
- Salt
- Sugar
Ingredient Notes
- Any type of shredded cheese can be used, so use your favorite or a combination of a few for a flavor you'll love the most. My favorite combination is extra sharp yellow cheddar, white cheddar and pepper jack or colby jack.
- This is a great recipe for using lots of garden fresh herbs you have growing. My favorite combination is rosemary, oregano and parsley. But I add in whatever herbs I have an abundance of and need to harvest.
- If using all-purpose flour, you can add vital wheat gluten. Adding extra gluten strengthens the dough, giving it more elasticity and helping it trap the gas released by yeast. This results in a higher rise and a chewier texture, the kind you would get if using bread flour.
- Want to use dried herbs? Replace 1 cup of fresh herbs with ⅓ cup of dried herbs.
Step-By-Step Instructions
- Add all ingredients except for the shredded cheese, roasted garlic and Italian herbs to the bread maker pan in the order listed, reserving ½ cup of cheese for the top. *Check your brand's manual for the correct order to add ingredients if you are not using a Cuisinart bread machine. If it differs, add them in the order that your manual states.
- If baking in the oven, select the dough setting. If baking in the bread maker, select the basic/white bread setting. Change the loaf size to 1.5 lb. Turn on the "mix-in" function. Press start and allow machine to run through the cycle, adding the roasted garlic, shredded cheese and fresh herbs when the mix-in signal beeps. Then follow steps below for your preferred method for baking.
- Baking in Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the top with milk. With 15 minutes left, sprinkle on the reserved shredded cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
- Baking in Oven: Once the dough cycle is complete, remove the dough from the bread pan. Punch down a few times and form into your desired shape. Place on a non-stick baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with milk. Bake at 350°F for 40-45 minutes or until the bread reaches an internal temperature of 190°F, adding the reserved cheese to the top during the last 15 minutes. Remove from the oven and let cool completely on a wire rack before slicing.
Chef's Tips
- I prefer baking cheese bread in the oven as opposed to in the bread maker. This allows you to shape it into an artisan-style loaf and it's easier to add the cheese topping when it's oven baked.
- Keep an eye on the dough for the first 10-15 minutes of the kneading cycle. If it's too crumbly, add more water a little bit at a time until a tacky ball forms. If the dough is too wet, add a bit of flour until the tacky ball forms.
How To Store
Store homemade bread in an airtight container or wrapped in plastic wrap for 2-3 days at room temperature. It can be frozen for up to 6 months for optimal quality.
Recipe FAQs
Can I Use Dried Herbs?
Yes. Always use ⅓ less dried herbs than the fresh amount called for.
What Type Of Yeast Can I Use In A Bread Maker?
You can use instant yeast, active dry yeast or bread machine yeast.
Recipe
Italian Herb and Cheese Bread (Bread Machine Recipe)
Italian Herb and Cheese Bread is a delicious, light and fluffy loaf full of cheese, roasted garlic and a mix of Italian herbs. It's made in a bread machine which does all the kneading for you, and you can bake it right in the machine or in your oven.
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Ingredients
- 1 ⅛ cup warm water approximately 110°F
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon white sugar
- 3 cups bread flour
- 1 ½ tsp yeast active, instant or bread machine
- 3 cups shredded cheese extra sharp yellow or white cheddar, monterey jack, colby jack, pepper jack, or asiago
- 1-2 bulbs roasted garlic
- 1 cup fresh Italian herbs your choice of a mix of rosemary, oregano, basil and parsley
Instructions
- Add all ingredients except for the shredded cheese, roasted garlic and Italian herbs to the bread maker pan in the order listed, reserving ½ cup of cheese for the top. *Check your brand's manual for the correct order to add ingredients if you are not using a Cuisinart bread machine. If it differs, add them in the order that your manual states.
- If baking in the oven, select the dough setting. If baking in the bread maker, select the basic/white bread setting. Change the loaf size to 1.5 lb. Turn on the "mix-in" function. Press start and allow machine to run through the cycle, adding the roasted garlic, shredded cheese and fresh herbs when the mix-in signal beeps. Then follow steps below for your preferred method for baking.
- Baking in Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the top with milk. With 15 minutes left, sprinkle on the reserved shredded cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
- Baking in Oven: Once the dough cycle is complete, remove the dough from the bread pan. Punch down a few times and form into your desired shape. Place on a non-stick baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with milk. Bake at 350°F for 40-45 minutes or until the bread reaches an internal temperature of 190°F, adding the reserved cheese to the top during the last 15 minutes. Remove from the oven and let cool completely on a wire rack before slicing.
Notes
This recipe yields a 1.5 pound loaf that can be cut into approximately 12 slices.
Tip 1: I prefer baking cheese bread in the oven as opposed to in the bread maker. This allows you to shape it into an artisan-style loaf and it's easier to add the cheese topping when it's oven baked.
Tip 2: Any type of shredded cheese can be used, so use your favorite for a flavor you'll love the most. My favorite combination is extra sharp yellow cheddar, white cheddar and pepper jack or colby jack.
Tip 3: This is a great recipe for using lots of garden fresh herbs you have growing. My favorite combination is rosemary, oregano and parsley. But I add in whatever herbs I an abundance of and need to harvest.
Nutrition
Serving: 2ozCalories: 222kcalCarbohydrates: 24gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 373mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 611IUVitamin C: 7mgCalcium: 153mgIron: 1mg
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Lori says
This was really good bread! I did somethings a little different - we all have our twists. I left out the garlic and instead of regular salt, I used garlic salt. I mixed it in the bread machine and baked it in cast iron in the oven. Next time, I’m going to leave the additional cheese on top off. I think it looks better without it. Just my preference. It came out beautiful and taste so good.
Kristina Tipps says
That sounds delicious. I am glad you liked it!