Italian Herb and Cheese Bread (Print-Friendly Version)

Golden bread infused with garlic, herbs, and cheese. Great for sandwiches or savored warm from the oven.

# What You’ll Need to Make This:

→ Dough

01 - 320 ml warm water (approximately 37°C)
02 - 2 tablespoons instant or active dry yeast
03 - 2 tablespoons granulated sugar
04 - 3 tablespoons vegetable oil or avocado oil
05 - 0.5 tablespoon fine salt
06 - 1 large egg, room temperature
07 - 30 g dried potato flakes (optional, for extra softness)
08 - 470 g bread flour or all-purpose flour

→ Topping

09 - 30 g shredded Monterey Jack cheese
10 - 30 g shredded sharp cheddar cheese
11 - 10 g grated Parmesan cheese
12 - 1 tablespoon garlic powder
13 - 0.5 tablespoon dried oregano
14 - 0.5 tablespoon dried parsley

# How to Prepare:

01 - In the bowl of a stand mixer, blend warm water, yeast, and sugar. Allow to rest for 5–10 minutes until foamy, ensuring the yeast is active.
02 - Add oil, salt, egg, potato flakes (if using), and flour to the bowl. Mix on low speed with a dough hook until incorporated, then knead on medium speed for 6–8 minutes until smooth and slightly tacky.
03 - Transfer dough to a greased bowl, cover, and allow to rise in a warm area for approximately 1 hour or until doubled in volume.
04 - In a small bowl, combine garlic powder, dried oregano, and dried parsley. In a separate bowl, mix Monterey Jack, cheddar, and Parmesan cheeses.
05 - Gently punch down the risen dough and divide into four equal portions. Roll each into a log, about 25–30 cm long. Arrange loaves on a parchment-lined baking sheet or silicone baguette tray.
06 - Cover the shaped loaves with a towel and let them proof for 20–30 minutes until slightly puffed.
07 - Lightly brush the tops with water or oil to help toppings adhere. Sprinkle the herb mixture first, then distribute the cheese blend evenly on each loaf, pressing gently for adherence.
08 - Preheat oven to 190°C. Using a sharp knife, make shallow diagonal slashes in the tops for optimal oven spring. Bake for 18–22 minutes until golden and crusty.
09 - Transfer loaves to a wire rack and cool for at least 30 minutes. Slice as desired or serve warm.

# Extra Tips:

01 - Potato flakes lend extra tenderness but can be omitted without compromise to structure.
02 - Cooled loaves freeze well for advanced meal preparation.
03 - Dough can be shaped into small rolls or baked as a single large loaf if preferred.

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