Italian Herb and Cheese Bread (Bread Machine Recipe)

Italian herb and cheese bread on a cutting rack

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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.

Prep Time5

Cook Time3

Total Time3 5

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: artisan bread, bread machine recipes, homemade bread recipes, yeast breads

Servings: slices

Calories: 222kcal

Author: Kristina Tipps

Equipment

bread machine
bread knife
bread storage bags
wire cooling rack

Ingredients

1 ⅛ cup warm water approximately 110°F
2 tablespoon 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.

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